Description
A comforting and quick fish chowder featuring tender fennel, Yukon Gold potatoes, and flaky cod simmered in a savory clam broth, topped with buttery, smoky hot butter crackers for an irresistible crunch.
Ingredients
Scale
Chowder
- 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 until foamy. Add the sliced fennel, potatoes, shallot, and garlic. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the fennel and shallots become slightly translucent and softened, about 4 to 5 minutes.
- Add liquids and simmer: Pour in the clam juice and 2 cups of water. Bring the mixture to a boil over high heat, then cover with a lid and reduce the heat to low. Let it simmer until the potatoes are tender, approximately 10 minutes.
- Prepare the hot butter crackers: While the chowder simmers, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Swirl in the hot or smoked paprika, then turn off the heat. Lightly crush the saltine crackers into bite-sized pieces directly in the saucepan and toss to coat them evenly in the seasoned butter. Season with kosher salt to taste and set aside.
- Cook the fish: Once the potatoes are tender, stir in the cod pieces and half-and-half. Increase the heat to medium, cover the pot, and simmer until the fish is cooked through, about 3 to 4 minutes. Season generously with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and top each serving with the prepared hot butter crackers for a deliciously crispy garnish.
Notes
- For a milder flavor, substitute the hot paprika with smoked paprika or sweet paprika.
- If you cannot find clam juice, use fish stock or a seafood broth as a substitute.
- Saltine crackers add a nice crunch, but you can use oyster crackers or crushed croutons in a pinch.
- To keep the chowder dairy-free, replace half-and-half with coconut milk or omit it entirely.
- Adjust seasoning at the end to your preference, especially the salt, since clam juice and crackers contribute to the saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: fish chowder, quick chowder, cod recipe, fennel chowder, clam juice soup, hot butter crackers, seafood soup
