Introduction

This quick fish chowder is a comforting and flavorful meal that comes together in no time. Featuring tender cod, creamy potatoes, and aromatic fennel, it’s perfectly complemented by spicy hot butter crackers for added crunch.

Quick Fish Chowder with Hot Butter Crackers Recipe - Recipe Image

Ingredients

4 tablespoons unsalted butter
1 large fennel bulb with some green stems (about 12 ounces), trimmed and sliced (about 4 cups)
12 ounces Yukon Gold potatoes (2 to 3), thinly sliced into rounds
1 large shallot (4 ounces), thinly sliced
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 (8-ounce) bottle clam juice
1 pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces
¼ cup half-and-half
2 tablespoons unsalted butter
1 ½ teaspoons hot or smoked paprika
Kosher salt
12 to 15 saltine crackers

Instructions

Step 1: Melt 4 tablespoons of butter in a large pot over medium-high heat. When the butter is foamy, add the fennel, potatoes, shallot, and garlic. Season with salt and pepper. Cook, stirring occasionally, until fennel and shallots are slightly translucent and softened, about 4 to 5 minutes.
Step 2: Pour in the clam juice and 2 cups of water. Bring to a boil over high heat. Cover the pot with a lid, reduce heat to low, and simmer until the potatoes are tender, about 10 minutes.
Step 3: While the chowder simmers, prepare the crackers. Melt 2 tablespoons of butter in a small saucepan over medium heat. Stir in the paprika and turn off the heat. Lightly crush the saltines into bite-size pieces and toss them in the seasoned butter. Season with salt and set aside.
Step 4: Once the potatoes are tender, stir in the cod and half-and-half. Increase heat to medium, cover, and simmer until the cod is cooked through, 3 to 4 minutes. Season the chowder generously with salt and pepper.
Step 5: Divide the chowder among bowls and top with the hot butter crackers before serving.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor or hot paprika to add extra heat. Adjust seasoning to suit your taste.
For a creamier chowder, substitute half-and-half with heavy cream or a mixture of cream and milk.
Try other firm white fish like halibut or flounder if cod isn’t available.
Garnish with fresh herbs such as parsley or chives for a fresh note.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Keep the butter crackers separate and add them just before serving to maintain their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this chowder?

Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before adding to the chowder to avoid excess moisture.

What can I substitute for clam juice?

If clam juice is unavailable, you can substitute with seafood stock or fish broth for a similar briny flavor. In a pinch, a mild vegetable broth works as well, though the flavor will be less oceanic.

Quick Fish Chowder with Hot Butter Crackers Recipe

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This quick fish chowder is a comforting and flavorful seafood soup made with tender cod, aromatic fennel, and creamy potatoes, simmered in a clam juice broth. Served with spicy hot butter crackers, this cozy dish is perfect for an easy weeknight meal or a satisfying lunch.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chowder Ingredients

4 tablespoons unsalted butter
1 large fennel bulb with some green stems (about 12 ounces), trimmed and sliced (about 4 cups)
12 ounces Yukon Gold potatoes (2 to 3), thinly sliced into rounds
1 large shallot (4 ounces), thinly sliced
4 large garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (8-ounce) bottle clam juice
2 cups water
1 pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces
¼ cup half-and-half

Hot Butter Crackers

2 tablespoons unsalted butter
1 ½ teaspoons hot or smoked paprika
12 to 15 saltine crackers
Kosher salt, to taste

Instructions

Prepare the chowder base: Melt 4 tablespoons of unsalted butter in a large pot over medium-high heat. Once the butter is foamy, add the sliced fennel, thin rounds of Yukon Gold potatoes, shallot, and garlic. Season with kosher salt and freshly ground black pepper. Cook while stirring occasionally until the fennel and shallots are slightly translucent and softened, about 4 to 5 minutes.
Simmer with clam juice: Add the 8-ounce bottle of clam juice along with 2 cups of water to the pot and bring the mixture to a boil over high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer gently until the potatoes become tender, approximately 10 minutes.
Prepare hot butter crackers: While the chowder simmers, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Once melted, swirl in 1 ½ teaspoons of hot or smoked paprika and then turn off the heat. Lightly crush 12 to 15 saltine crackers into small bite-sized pieces directly into the saucepan, tossing them to coat well with the flavored butter. Season lightly with kosher salt and set aside.
Cook the fish and finish chowder: When the potatoes are tender, stir the cut cod pieces and ¼ cup half-and-half into the pot. Raise the heat to medium, cover the pot, and simmer until the cod is cooked through, about 3 to 4 minutes. Taste and season generously with kosher salt and freshly ground black pepper as needed.
Serve: Ladle the hot chowder into bowls and top each serving generously with the seasoned hot butter crackers for a flavorful crunch.

Notes

You can substitute cod with other firm white fish like halibut or flounder for this chowder.
If you prefer a thicker chowder, lightly mash some of the potatoes in the pot before adding the fish.
Adjust the amount of paprika in the crackers to control the heat level to your preference.
Use low-sodium clam juice if you want to reduce the saltiness of the chowder.
The chowder can be reheated gently on the stovetop; add a splash of water or half-and-half if it thickens too much.

Keywords: fish chowder, cod chowder, seafood soup, quick chowder, fennel soup, Yukon Gold potatoes chowder, clam juice soup, hot butter crackers