Fish Chowder Recipe

Thu, 14 May 2026

Add 2 tbsp butter to a pot

Turn the heat on low

Add 1 onion (roughly or finely chopped)

Season with salt

Cook for 5-10 minutes until onions are soft and translucent

Dice 2 carrots and dice 3-4 potatoes into even-ish cubes

Add to the pot

Pinch of white pepper, season with salt

Add 1 tsp flour

Cook on medium- slow heat for 2 minutes to cook out the flour

Turn the heat up high

Deglaze with 1–2 tbsp white wine

Scrape the bottom of the pot to lift all the flavour and any flour that may of stuck

Reduce the wine slightly

Reduce heat to medium–low

Add a tbsp of dijon mustard and squeeze of some fresh lemon juice

Stir well

Add enough milk to cover the veg

Add a splash of cream (optional)

Add 1 chicken stock cube

Simmer gently on low heat until carrots and potatoes are tender

Taste and adjust seasoning if needed

Remove about ¼ of the potatoes + carrots

Add to a blender with enough of the hot liquid to blend smoothly

Blitz until completely smooth

Pour back into the pot and stir through

Season 1-1.5lbs mixed fish with salt

Add fish to the chowder

(You can use whatever you fancy - common mixes include salmon, smoked haddock and cod)

Finish with 1-2 tsp of dried or fresh tarragon

Taste again

If it tastes a bit dull, add a squeeze of lemon juice or lemon zest to brighten it up

Serve with homemade brown soda bread

Stuff your gob

A Few Wee Tips & Notes 

- This is a gentle simmer job, don’t boil it hard or the milk can split

- When blending use a blender with a vent, do not use a nutribullet style machine

- Blending a portion makes it thick and creamy without needing loads of cream

- Use whatever fish you have - this is a “measure with your heart” dinner

- If your chowder gets too thick, loosen with a splash of milk or water