Rating: 5 stars
2 Ratings
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You can use any kind of fish to make this fish and corn chowder, but try to avoid full-flavored varieties like mackerel or bluefish unless it's straight off the boat or it'll overwhelm the soup. "When you're staring down a new type of fish, chowder is a foolproof preparation," chef Mike Lata says, so try this recipe with different kinds of fish.

EatingWell Magazine, June 2019


Credit: Dera Burreson

Recipe Summary

40 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl. Add onion, fennel, shallot, celery, corn, thyme and white pepper to the pot; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes. Stir in flour to coat and cook, stirring, for 1 to 2 minutes, then stir in stock. Bring to a simmer. Add potatoes and cook until they are tender and the broth has thickened, 18 to 22 minutes.

  • Stir in cream and return to a simmer. Add fish, partially cover, and cook until the fish is just cooked through, about 5 minutes. Stir in Tabasco, Worcestershire, salt and pepper.

  • Serve the soup topped with fennel fronds, celery leaves, the reserved bacon and piment d'Espelette, if desired.

To make ahead

Refrigerate for up to 2 days.

Nutrition Facts

1 1/2 cups
420 calories; protein 37.3g; carbohydrates 26.9g; dietary fiber 3.4g; sugars 5.8g; fat 18.6g; saturated fat 10.4g; cholesterol 160.6mg; vitamin a iu 1342.5IU; vitamin c 13.1mg; folate 58.1mcg; calcium 94.4mg; iron 3.2mg; magnesium 97.6mg; potassium 1519mg; sodium 564.4mg.

4 lean protein, 2 fat, 1 starch, 1 vegetable