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Fish Chowder Soup

The milk and the light cream add a richness to the vegetables and the fish. With little seasonings the fish is the star of this soup. Serve with crackers or crusty bread.
Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


  • 1 1/2+ lbs. Kosher halibut, cut in to medium chunks. Cod can be substituted or other white fish from your kosher fish monger
  • 2 medium sweet onion, diced
  • 2 tbsp. margarine
  • 1/2 tsp. Kosher salt to taste
  • 1/4 tsp. black pepper to taste
  • 2 cups water
  • 2 medium potatoes, peeled and cut into cubes
  • 2 1/2 cups Whole milk
  • 1/2 cup light cream add more to reach the consistency you desire
  • 1 1/2 cups frozen corn or any other frozen vegetable
  • chives for garnish


  1. In a large pot, melt the margarine, add the onions and saute on low to medium heat until translucent. Add the water, fish and potatoes and cook on low for about 40 minutes. Stir occasionally. Add the salt, pepper, milk, light cream and corn. Simmer another 5 minutes, stirring often,
  2. Check the seasonings and adjust if need be. At this time check the consistency of the soup. This might require adding more milk, or light cream and additional cooking time. When satisfied with the texture, pour into bowls and garnish with the chives.