The delightful blend of flavours in Ina Garten’s Fish Chowder Recipe brings a warm and comforting feel to your mealtime. This recipe captures the spirit of New England chowders, with its rich, creamy consistency and delightful seafood taste. It’s perfect for cosy evenings or served at family gatherings. You’ll soon find that this dish is not just about warming the belly but also filling the heart with its wholesome goodness.

What You’ll Need for Ina Garten Fish Chowder

To bring this delicious chowder to life, here’s everything you’ll require:

4 slices turkey bacon, chopped
1 onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
2 tbsp butter
2 tbsp flour
750 ml fish stock
250 ml clam juice
2 potatoes, diced
1 bay leaf
1 tsp dried thyme
1 tsp salt
½ tsp pepper
½ tsp smoked paprika (optional)
680 g white fish, cubed
240 ml cream
120 ml milk
¼ cup parsley, chopped
1 tbsp lemon juice (optional)

Step-by-Step Ina Garten Fish Chowder Recipe

Creating this mouthwatering chowder is simple. Just follow these steps:

In a large pot, cook the chopped turkey bacon over medium heat until crisp. Once done, remove it from the pot and set it aside, leaving the rendered fat in the pot.
In the same pot with the bacon fat, sauté the diced onion and chopped celery for about 5 minutes until they begin to soften.
Add the minced garlic and butter, stirring until the butter melts and the garlic is fragrant.
Sprinkle in the flour and mix well. Cook for a minute to create a roux, which will help thicken your chowder.
Gradually add the fish stock and clam juice, stirring constantly to avoid lumps.
Toss in the diced potatoes, bay leaf, thyme, salt, pepper, and smoked paprika, if using. Bring the mixture to a gentle simmer.
Let it simmer for 15–20 minutes, or until the potatoes are tender.
Gently add the cubed fish and cook for another 5–7 minutes, until the fish is cooked through and flaky.
Stir in the cream and milk, mixing well to combine.
Remove the bay leaf, taste, and adjust the seasoning if necessary.
Ladle the chowder into bowls and garnish with the reserved turkey bacon, chopped parsley, and a drizzle of lemon juice if desired.

Serve & Enjoy Ina Garten Fish Chowder

This chowder is best enjoyed warm, fresh out of the pot. Serve it in deep bowls, topped with fresh parsley and crispy turkey bacon for a delightful crunch. You might also consider pairing it with crusty bread or warm rolls on the side for a filling meal. A light salad can complement the flavours beautifully, balancing the richness of the chowder.

Expert Tips for Ina Garten Fish Chowder

Fish Selection: For the freshest taste, use a variety of white fish like cod, haddock, or even salmon. If you’re feeling adventurous, try adding prawns or scallops for a seafood medley.
Vegetable Boost: Feel free to add other vegetables like carrots or corn to enhance the texture and flavour of your chowder.
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if it thickens too much.

Ina Garten Fish Chowder FAQs

Can I use frozen fish instead of fresh?
Yes, frozen fish works well! Just ensure it’s completely thawed and drained before adding it to the chowder.

What if I don’t have clam juice?
You can replace clam juice with additional fish stock or a bit of vegetable broth for a different flavour profile.

Is it possible to make this recipe ahead of time?
Certainly! You can prepare the chowder up to the point of adding fish. Just reheat it, add the fish, and finish the cooking when you’re ready to serve.

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Give Ina Garten’s Fish Chowder Recipe a try and see how it can warm your home and delight your taste buds. It’s a comforting dish that’s sure to become a favourite in your recipe collection! Happy cooking!

Print Recipe

Fish Chowder

This rich and creamy fish chowder, inspired by New England flavors, is perfect for cozy evenings and family gatherings.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Soup

Cuisine: American, New England

Keyword: comfort food, Fish Chowder, Ina Garten, Rich and Creamy, Seafood

Servings: 6 servings

Calories: 450kcal

Ingredients

For the Chowder Base

4 slices turkey bacon, chopped Can substitute with regular bacon
1 medium onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
750 ml fish stock
250 ml clam juice Can substitute with additional fish stock or vegetable broth
2 medium potatoes, diced
1 leaf bay leaf
1 tsp dried thyme
1 tsp salt
½ tsp pepper
½ tsp smoked paprika (optional)
680 g white fish, cubed Use cod, haddock, or salmon
240 ml cream
120 ml milk
¼ cup parsley, chopped For garnish
1 tbsp lemon juice (optional)

Instructions

Cooking the Chowder

In a large pot, cook the chopped turkey bacon over medium heat until crisp. Once done, remove it from the pot and set it aside, leaving the rendered fat in the pot.
In the same pot with the bacon fat, sauté the diced onion and chopped celery for about 5 minutes until they begin to soften.
Add the minced garlic and butter, stirring until the butter melts and the garlic is fragrant.
Sprinkle in the flour and mix well. Cook for a minute to create a roux, which will help thicken your chowder.
Gradually add the fish stock and clam juice, stirring constantly to avoid lumps.
Toss in the diced potatoes, bay leaf, thyme, salt, pepper, and smoked paprika if using. Bring the mixture to a gentle simmer.
Let it simmer for 15–20 minutes, or until the potatoes are tender.
Gently add the cubed fish and cook for another 5–7 minutes, until the fish is cooked through and flaky.
Stir in the cream and milk, mixing well to combine.
Remove the bay leaf, taste, and adjust the seasoning if necessary.
Ladle the chowder into bowls and garnish with the reserved turkey bacon, chopped parsley, and a drizzle of lemon juice if desired.

Notes

This chowder is best enjoyed warm, served in deep bowls topped with fresh parsley and crispy turkey bacon. Pair it with crusty bread or warm rolls for a filling meal.