Since moving to Maine, I’ve tried many different seafood chowders and I have learned what I like and don’t like. So this is my ideal chowder recipe and I hope you love it as much as I do.
This New England classic is extremely easy to make, uses only a few simple ingredients, and is so comforting and delicious. While seafood chowders don’t typically have many veggies in them, I’m sneaking in some riced cauliflower for good measure. Heavy cream gets stirred in at the end for that milky consistency, but you could also go dairy-free (read the recipe note). Top with oyster crackers for the ultimate chowder experience!
Ingredient highlight
White flaky fish! like cod, haddock, halibut, etc… is an amazing source of protein and omega-3 fats as well as vitamin C, vitamin E, potassium, magnesium, and vitamin B12.
The variety of fish can vary a lot in thickness, so adjust your cooking time accordingly!
Servings 4 – 6
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 large or 2 small carrots, chopped
- 1 ½ tsp kosher salt, divided
- 3-4 cloves garlic, chopped
- 2 tsp dried thyme
- 6 cups water
- 1 lb yukon gold (or yellow) potatoes, cut into ½-inch cubes
- 2 cups frozen riced cauliflower
- 1 tbsp soy sauce or tamari
- 1-1.25 lb haddock, cod, or other white flaky fish
- ½ cup heavy cream*
- Black pepper
- Fresh herbs (chives, scallions, cilantro, parsley)(optional)
- Oyster crackers (optional)
- Lemon wedges
- *See substitutions for vegan/dairy-free options.
Instructions
- In a large pot over medium heat, warm the oil. Add the onion, carrot, and ½ teaspoon salt. Cook for 5-7 minutes or until softened, stirring occasionally.
- Stir in the garlic and thyme and cook, stirring often, for 1 minute.
- Stir in the water, potatoes, cauliflower, soy sauce, and remaining 1 teaspoon salt. Increase the heat to high to bring to a boil. Give it a stir, then reduce the heat to medium to keep it at a rapid simmer for 15-20 minutes, stirring halfway through, or until potatoes are cooked through.
- (If you want a thicker soup, you can remove some of the broth/potatoes, blend it up, and stir it back into the pot. Or you can use an immersion blender. I like it more brothy!)
- Place the fish filets on top of the soup and nestle them into the liquid so it’s submerged. Bring back to a boil, then cover and reduce the heat to low or medium-low to maintain a gentle simmer for 3-5 minutes, or until the fish is cooked through and flakes easily. Once the fish is cooked, you can flake it up directly in the pot. Stir in the heavy cream.
- Serve topped with black pepper, fresh herbs (if using) oyster crackers (if using), and a generous squeeze of lemon.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 1 large carrot
- Chop 3-4 cloves garlic
- Cut 1 lb yukon gold potatoes into ½-inch cubes
- Make the soup
Substitutions:
- To make vegetarian, substitute cubed tofu or 2 (15 oz) cans of beans (rinsed and drained).
- To make dairy-free/vegan, you could sub the cream with a (13.5 oz) can of full-fat coconut milk. Reduce the water to 5 cups and add the coconut milk in with the water. My preferred substitute is to use cashews. Before adding the fish, transfer about 1 cup of the soup liquid to a blender. Simmer ½-¾ cup cashews in water for 5 minutes (or soak overnight). Drain and add to the blender and blend until totally smooth, about 1 minute (making sure to let the steam escape). If too thick/not blending well, add a bit more water and blend again. Stir into the pot.
- Easily substitute any white fish, shrimp or even salmon for the haddock.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. I don’t like to freeze cooked fish, but you could!
Leftovers + Repurposing:
- Warm up the soup in the microwave or on the stove. Top with a squeeze of lemon and any other toppings.
- Stir in some greens while reheating the soup on the stove.
- Put a boiled egg on it.
Servings 4 - 6 Prep Time 15 minutes Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 large or 2 small carrots, chopped
- 1 ½ tsp kosher salt, divided
- 3-4 cloves garlic, chopped
- 2 tsp dried thyme
- 6 cups water
- 1 lb yukon gold (or yellow) potatoes, cut into ½-inch cubes
- 2 cups frozen riced cauliflower
- 1 tbsp soy sauce or tamari
- 1-1.25 lb haddock, cod, or other white flaky fish
- ½ cup heavy cream*
- Black pepper
- Fresh herbs (chives, scallions, cilantro, parsley)(optional)
- Oyster crackers (optional)
- Lemon wedges
- *See substitutions for vegan/dairy-free options.
Instructions
- In a large pot over medium heat, warm the oil. Add the onion, carrot, and ½ teaspoon salt. Cook for 5-7 minutes or until softened, stirring occasionally.
- Stir in the garlic and thyme and cook, stirring often, for 1 minute.
- Stir in the water, potatoes, cauliflower, soy sauce, and remaining 1 teaspoon salt. Increase the heat to high to bring to a boil. Give it a stir, then reduce the heat to medium to keep it at a rapid simmer for 15-20 minutes, stirring halfway through, or until potatoes are cooked through.
- (If you want a thicker soup, you can remove some of the broth/potatoes, blend it up, and stir it back into the pot. Or you can use an immersion blender. I like it more brothy!)
- Place the fish filets on top of the soup and nestle them into the liquid so it’s submerged. Bring back to a boil, then cover and reduce the heat to low or medium-low to maintain a gentle simmer for 3-5 minutes, or until the fish is cooked through and flakes easily. Once the fish is cooked, you can flake it up directly in the pot. Stir in the heavy cream.
- Serve topped with black pepper, fresh herbs (if using) oyster crackers (if using), and a generous squeeze of lemon.
Items you can prep ahead (optional)
- Chop 1 yellow onion
- Chop 1 large carrot
- Chop 3-4 cloves garlic
- Cut 1 lb yukon gold potatoes into ½-inch cubes
- Make the soup
Substitutions:
- To make vegetarian, substitute cubed tofu or 2 (15 oz) cans of beans (rinsed and drained).
- To make dairy-free/vegan, you could sub the cream with a (13.5 oz) can of full-fat coconut milk. Reduce the water to 5 cups and add the coconut milk in with the water. My preferred substitute is to use cashews. Before adding the fish, transfer about 1 cup of the soup liquid to a blender. Simmer ½-¾ cup cashews in water for 5 minutes (or soak overnight). Drain and add to the blender and blend until totally smooth, about 1 minute (making sure to let the steam escape). If too thick/not blending well, add a bit more water and blend again. Stir into the pot.
- Easily substitute any white fish, shrimp or even salmon for the haddock.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. I don’t like to freeze cooked fish, but you could!
Leftovers + Repurposing:
- Warm up the soup in the microwave or on the stove. Top with a squeeze of lemon and any other toppings.
- Stir in some greens while reheating the soup on the stove.
- Put a boiled egg on it.
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