Creamy fish chowder

Total Time
59 min
19 min
40 min
This classic, creamy chowder is sure to cure your comfort food craving on a chilly night. Brimming with fish and potatoes and full of briny flavors, our chunky chowder is a showcase for the freshest fish available at the market. You could spoon this into small cups to serve as appetizer or side dish. Or make it the star of the meal and ladle it into larger bowls and pair it with a big garden salad. For a pop of color, sprinkle each serving with chopped fresh flat-leaf parsley or green onion. Substitute orange roughy, red snapper, or tile fish for monkfish if you’d like.



1 cup(s)

Uncooked potato

2 small, peeled and chopped


1 medium, chopped

Mushroom caps

1 cup(s), chopped


1 rib(s), medium, chopped

Unsalted butter

1 Tbsp

Fresh thyme

2 tsp, fresh, chopped (optional)

All-purpose flour

1 Tbsp

Fat free skim milk

1 cup(s)

Fat free evaporated milk

1 cup(s)

Uncooked monkfish

8 oz, firm-fleshed white fish fillets (blackfish, sea basst) cut into 1-inch pieces

Clam juice

½ cup(s), or fish broth

Fresh thyme

½ Tbsp, fresh, chopped or 1⁄2 teaspoon dried

White pepper

tsp, freshly ground


  1. Combine the water, potatoes, onion, mushrooms, celery, and butter in a large saucepan or Dutch oven. Bring to a boil; reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.
  2. Place the flour in a medium bowl; whisk in the milk and evaporated milk. Stir into the potato mixture in the saucepan. Add the fish, broth or clam juice, thyme, and pepper. Cook, stirring frequently, over medium heat, until the fish is no longer opaque and the chowder has thickened slightly, about 15 minutes (do not boil). Sprinkle with the additional thyme, if using. Yields 1 1/4 cup per serving.