Name: Quick Fish Chowder With Hot Butter Crackers Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 2 tablespoons unsalted butter; 1 ½ teaspoons hot or smoked paprika; 12 to 15 saltine crackers; Kosher salt, to taste

Introduction

This quick fish chowder is a comforting and flavorful meal that’s perfect for any day of the week. Featuring tender cod, delicate fennel, and creamy potatoes, it’s finished with crispy hot butter crackers for a satisfying crunch. Cozy up with this easy-to-make chowder that delivers big taste with minimal effort.

A bowl of creamy white chowder filled with several chunky layers including white fish pieces, soft yellow potato slices, and light green celery strips. On top, there are golden-brown broken crackers adding a crunchy texture. The chowder broth looks smooth and slightly thick with a few black pepper specks, and a silver spoon is resting in the bowl on the right side. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. Once foamy, add the sliced fennel, potatoes, shallot, and garlic. Season with salt and pepper, then cook, stirring occasionally, until the fennel and shallots are slightly translucent and softened, about 4 to 5 minutes.

Step 2: Add 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, then turn off the heat. Lightly crush the saltine crackers into small bite-sized pieces and toss them in the seasoned butter. Season with salt and set aside.

Step 4: When the potatoes are tender, stir in the cod and half-and-half. Raise the heat to medium, cover, and simmer until the cod is cooked through, about 3 to 4 minutes. Season generously with salt and pepper.

Step 5: Ladle the chowder into bowls and top with the hot butter crackers. Serve immediately for the best texture and flavor.

Tips & Variations

For a richer chowder, substitute heavy cream for half-and-half.

Try using smoked paprika for a deeper, smoky flavor in the crackers.

If you prefer a thinner chowder, add a splash more water or clam juice while simmering.

To make it gluten-free, replace saltine crackers with gluten-free crackers or crispy cooked bacon bits.

FAQs

Can I use a different type of fish?

Yes, feel free to use other white fish like flounder, halibut, or even haddock. Just make sure they are boneless and cook quickly.

What can I substitute for clam juice?

If you don’t have clam juice, you can use fish stock or vegetable broth for a milder flavor, though the chowder will be less briny.

Dinner

Quick Fish Chowder With Hot Butter Crackers Recipe