Frozen-Fish Chowder

Makes about 2½ quarts (serves about 6)

I just love this recipe. It’s so FAST (under 30 minutes) and convenient, especially because any type of frozen fish works and you don’t even need to defrost it before cooking.

• INGREDIENTS 

  What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities Julia Turshen

• ¼ cup extra-virgin olive oil

• 1 yellow onion, chopped

• 4 large celery stalks, finely diced

• 1 teaspoon Old Bay Seasoning (optional)

• Kosher salt

• 4 cups seafood or fish broth (or chicken or vegetable, or boiling water mixed with Better Than Bouillon)

• 1 cup heavy cream

• 1 pound frozen cod fillets (or any firm white fish; no need to defrost)

• 1 large Russet potato, peeled and diced

• One 16-ounce package frozen corn kernels (no need to defrost; or kernels from 4 ears fresh corn)

• Freshly ground black pepper

• For serving: Minced fresh chives and oyster crackers

DIRECTIONS 

Place the oil in a large heavy pot (such as a Dutch oven) over medium heat. Add the onion, celery, Old Bay, if using, and a large pinch of salt and cook, stirring now and then, until the vegetables are beginning to soften, about 5 minutes.

Add the broth and cream. Turn the heat to high and bring the mixture just to a boil. Season to taste with salt if needed. Add the fish, potatoes, and corn and bring the mixture to a boil. Immediately turn the heat down to low and simmer, uncovered, until the fish is cooked through and the potatoes are tender, about 15 minutes. As you stir the soup, the fish should break up into pieces. If it doesn’t, just simmer a little longer so it flakes more easily, and then give it all a good stir. 

Season the chowder to taste with salt and pepper. Serve hot, with minced chives and oyster crackers scattered over each bowl.

Reprinted with permission from What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities. Copyright © 2024 by Julia Turshen. Reprinted with permission of Flatiron Books. All rights reserved. Photo credit: Julia Turshen 

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!