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Home » Blog » Fish and Potato Chowder – One Pot Meal!

Fish and Potato Chowder – One Pot Meal!

 Updated: February 26, 2018    Lisa Leake    20 Comments

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I’m excited to share an easy one-pot chowder that’s quick enough to be a weeknight dinner and yummy enough to taste like it came from a fancy restaurant. Delicious real food does not have to be complicated! Also, just like most soups and stews, this dish is fabulous leftover so feel free to double the recipe while you’re at it. You’ll thank yourself later. :)

One Pot Fish and Potato Chowder on 100 Days of Real Food

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I had a chance to demo this recipe on the Charlotte Today show … you can check out the clip below!

 

Fish and Potato Chowder - 1 Pot Meal!
5 from 6 votes

Course: Dinner
Cuisine: American
Keyword: hearty warm soup
Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free
Category: Freezer Friendly

Active Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings (Adjust to suit): 4 people
Calories: 419 kcal

This easy one-pot chowder is quick enough for a weeknight dinner but tastes like it came from a fancy restaurant. Real food doesn't have to be complicated!

Print

Fish and Potato Chowder - One Pot Meal!

Ingredients

  • 4 slices bacon
  • 1 pound mild white fish, cut into 1-inch chunks
  • 4 tablespoons butter
  • 1/2 onion, diced
  • 4 stalks celery, diced
  • 1 clove garlic, minced
  • 4 cups chicken broth, could also use veggie or fish stock if you have it
  • 1 1/2 pounds Yukon Gold potatoes, cut into small dice
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy cream

Instructions

  1. In a large soup pot over medium heat, cook the bacon on both sides until brown and crispy. Remove cooked bacon and crumble. 

  2. Add the fish pieces to the pot with the bacon grease and cook until white on both sides. It's okay if it's still raw in the middle. Remove from the pot and add to the plate next to the crumbled bacon.

  3. Add the butter to the same pot, still on medium, and cook the onion and celery for about 3 or 4 minutes until they begin to soften. Add the garlic to the pot and cook while stirring for another minute.

  4. Pour in the stock along with the potatoes and spices. Bring to a boil and then turn down to low and simmer for 15 to 20 minutes, or until the potatoes are soft enough to be pierced with a fork.

  5. If more of a pureed soup is desired, you can remove half the potato chunks at this point, add in the crumbled bacon and puree with a hand immersion blender before adding back in the fish and rest of the potatoes. 

    Otherwise throw back in the bacon and fish and add the heavy cream. Stir to combine and heat until the fish is cooked all the way through. Serve warm with garlic toast and a salad.


Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Fish and Potato Chowder - 1 Pot Meal!
Amount Per Serving
Calories 419 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 17g106%
Cholesterol 85mg28%
Sodium 1457mg63%
Potassium 1080mg31%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 1g1%
Protein 9g18%
Vitamin A 965IU19%
Vitamin C 38.4mg47%
Calcium 107mg11%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Dinner, Recipes, Videos

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Candice

    July 4, 2018 at 12:55 pm

    Love this chowder. I don’t feel it is necessary to use bacon. I have made this twice now, and we really love the flavor combination. For two people, I use an eight ounce piece of halibut.

    Reply
  2. Ruth

    February 6, 2018 at 8:59 am

    This looks awesome! Can this be lightened up for heart healthy patients? Can the bacon be replaced with olive oil? Can the heavy cream be a light cream?

    Reply
    • Amy Taylor (comment moderator)

      February 13, 2018 at 1:35 pm

      We’ve not subbed in this recipe. If you experiement, let us know how it goes.

      Reply
  3. Rachel

    March 24, 2017 at 6:54 pm

    My 6 year old had 2 helpings of this last night and then asked to have it for breakfast! Thank you for another awesome recipe! You have no clue how many of your recipes I use all of the time! Probably at least 5 a week! : )

    Reply
  4. Stephanie Walden Brachman

    March 20, 2017 at 11:28 pm

    I made this tonight and it is delicious! I followed the recipe but used wild salmon, added a cup of frozen organic corn and doubled the thyme. The thyme is key. I saved about half of the potatoes and used my inversion blender to thicken. I only used a dash of half and half– soup is rich without it! I highly recommend serving the spinach with hot bacon dressing salad from Lisa’s first cookbook along with the chowder. This meal was a big hit with my family.

    Reply
  5. Sarah W

    March 20, 2017 at 8:22 am

    What would a mainly vegetarian version of this be? We don’t eat meat but we do eat fish. I’ve made something similar before – a potato-cod chowder – but it was quite bland so any suggestions on how to make it flavorful for non-meat eaters appreciated!

    Reply
    • Amy Taylor (comment moderator)

      March 27, 2017 at 12:12 pm

      Hi there. This might help: http://www.thekitchn.com/how-to-add-the-smokey-flavor-of-bacon-to-vegetarian-and-vegan-dishes-171151 but I’d avoid the liquid smoke.

      Reply
  6. MaryLynn

    March 18, 2017 at 8:56 pm

    My son was sick and I couldn’t leave the house so I made it with what I had. (If I had that laughing/crying emoticon, I’d put it here because I changed the recipe so much!) It was still incredibly delicious. Beef stock, a combination of tilapia and frozen salmon, leeks instead of celery, and because of the leeks, I switched the thyme to nutmeg. :0D It was fantastic and I ate three bowls of it.

    My dear, sick, feverish three year old? Not so much. He ate three spoons of it. All he could stomach was goldfish cracker, Gatorade, and colby jack cheese. Usually, there’s no way in heck that would be his dinner, but ya gotta do what ya gotta do, I guess. ;0)

    Reply
  7. NN

    March 15, 2017 at 4:55 pm

    we can’t do potato unfortunately:( Any idea for a potato replacement?
    thank you, looks like a great recipe.

    Reply
    • Hélène

      March 17, 2017 at 5:42 pm

      Parsnip? Turnip. Rutabaga too but thats pretty strong. We love it tho.

      Reply
    • Melody J

      March 15, 2017 at 5:08 pm

      Maybe cauliflower? Cauliflower is a good potato sub elsewhere, so it might work here.

      This looks absolutely delicious. Definitely going on my must-try list!

      Reply
  8. Wendy Lawrence

    March 15, 2017 at 12:50 pm

    Do you think turkey bacon would work? We don’t eat pork. Or do you have other substitute ideas?

    Reply
    • Hélène

      March 17, 2017 at 5:40 pm

      There is beef bacon too, yup, rly!

      Reply
    • Amy Taylor (comment moderator)

      March 16, 2017 at 10:09 am

      Hello. It won’t add as much flavor but it should work fine. :)

      Reply
  9. Seouscompany

    March 14, 2017 at 1:04 pm

    how to find paper edtorI made it in a pot on the stove but I used chicken stock that I made in my instant pot.

    Reply
  10. Beth Kensinger

    March 13, 2017 at 9:55 pm

    I make a similar chowder in my instant pot! I sautée bacon and set it aside, then sautée onions and add potatoes and carrots (and sometimes corn). I put in enough broth to barely cover the veggies, then place 2-3 frozen salmon filets on top. I cook on manual for 3 minutes, remove the salmon, flake it and return it to the pot, and add just enough milk or cream to make it creamy. I use the bacon as a garnish.

    Reply
    • Amy J.

      March 13, 2017 at 10:04 pm

      I made it in a pot on the stove but I used chicken stock that I made in my instant pot.

      Reply
  11. Amy J.

    March 13, 2017 at 9:54 pm

    I made it tonight with cod. So good! The thyme really makes a difference.

    Reply
  12. Izzy | pinch of delight

    March 13, 2017 at 4:42 pm

    This looks so good!
    Izzy

    Reply

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