Ina Garten Fish Chowder Recipe

The Ina Garten Fish Chowder Recipe is creamy, comforting and full of fresh seafood flavor. It combines tender fish, potatoes and vegetables in a rich broth

. This chowder is perfect for lunch or dinner, especially on chilly days. It is simple to make at home and tastes restaurant-quality.

If you want to learn How to make Ina Garten Fish Chowder, this guide will help. I will also share the exact Ingredients for Ina Garten Fish Chowder and tips to make it smooth and flavorful.

My Experience With This Recipe

I first tried this chowder at a family dinner. The smell of simmering fish and onions was amazing. Each bite was creamy, hearty and satisfying.

Later, I made it at home using fresh cod and potatoes. It was simple to prepare and cooked quickly.

My family loved it served warm with crusty bread. This Ina Garten Fish Chowder Recipe quickly became my favorite weeknight comfort meal.

Recipe Card Info

• Recipe Name: Ina Garten Fish Chowder
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Course: Soup
• Cuisine: American
• Calories: 280 kcal per serving

Equipment List

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Measuring cups
• Measuring spoons
• Wooden spoon
• Ladle
• Blender or immersion blender (optional)

Ingredients You Need for Ina Garten Fish Chowder

• White fish (cod, haddock or halibut) – 1 pound, cut into cubes
• Potatoes – 2 medium, peeled and diced
• Onion – 1 medium, chopped
• Celery – 2 stalks, chopped
• Carrot – 1 medium, chopped
• Garlic – 2 cloves, minced
• Vegetable or fish broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tablespoons
• Olive oil – 1 tablespoon
• Salt – 1 teaspoon
• Black pepper – ½ teaspoon
• Fresh thyme – 1 teaspoon
• Bay leaf – 1
• Fresh parsley – 1 tablespoon, chopped for garnish

Step-by-Step Guide

1. Prepare Vegetables

Peel and dice potatoes, chop onion, celery and carrot. Mince garlic. Set aside for cooking in the soup pot.

2. Sauté Vegetables

Heat butter and olive oil in a large soup pot. Add onions, celery, carrot and garlic. Sauté for 5–7 minutes until softened.

3. Add Broth and Herbs

Pour in broth, then add thyme and bay leaf. Stir well. Bring to a boil, then reduce to simmer for 10 minutes.

4. Cook the Potatoes

Add diced potatoes to the simmering soup. Cook until tender, about 10–12 minutes. Stir occasionally to prevent sticking.

5. Add the Fish

Gently add cubed fish to the pot. Simmer for 5–7 minutes until fish is cooked through and flakes easily.

6. Add Cream and Seasonings

Stir in heavy cream. Add salt and pepper to taste. Remove bay leaf and adjust seasoning as needed.

7. Serve and Garnish

Ladle chowder into bowls. Garnish with chopped parsley. Serve warm with crusty bread or oyster crackers.

Tips to Make the Best Ina Garten Fish Chowder

• Use fresh, firm white fish for best texture.
• Cut potatoes evenly for uniform cooking.
• Do not overcook the fish; it will break apart.
• Taste and adjust salt and pepper before serving.
• Garnish with fresh herbs for extra flavor and color.

Common Mistakes to Avoid

• Boiling the fish too long; it becomes dry and flaky.
• Skipping the cream; it adds richness and smoothness.
• Using old potatoes; they can be mealy and affect texture.
• Forgetting to remove bay leaf; it is bitter if left in.
• Not stirring gently after adding fish; it may break.

Serving Suggestions

Serve this chowder hot with crusty bread or garlic toast. It pairs well with a light salad. For a classic touch, add a sprinkle of paprika or fresh dill on top. Perfect for cozy evenings or weekend dinners.

Variations You Can Try

• Add cooked shrimp or scallops for extra seafood flavor.
• Replace cream with coconut milk for a lighter, dairy-free version.
• Add corn or bell peppers for added sweetness and texture.
• Spice it up with a pinch of cayenne pepper.
• Use fresh dill instead of parsley for a different herb flavor.

Storage and Reheating Tips

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat to prevent curdling.
• Add a splash of broth if soup thickens after cooling.
• Do not freeze chowder with cream; texture may separate.
• Stir occasionally while reheating to maintain smooth consistency.

Nutrition Information

Health Benefits

This chowder is rich in protein from fish, vitamins from vegetables and healthy fats from olive oil and cream.

Fish provides omega-3 fatty acids, which are good for heart and brain health. Using fresh vegetables ensures fiber and nutrients are preserved.

Ina Garten Fish Chowder Recipe

Emily Grace

The Ina Garten Fish Chowder Recipe is creamy, comforting and full of fresh seafood flavor. It combines tender fish, potatoes and vegetables in a rich broth

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 280 kcal

Ingredients

  

• White fish cod, haddock or halibut – 1 pound, cut into cubes
• Potatoes – 2 medium peeled and diced
• Onion – 1 medium chopped
• Celery – 2 stalks chopped
• Carrot – 1 medium chopped
• Garlic – 2 cloves minced
• Vegetable or fish broth – 4 cups
• Heavy cream – 1 cup
• Butter – 2 tablespoons
• Olive oil – 1 tablespoon
• Salt – 1 teaspoon
• Black pepper – ½ teaspoon
• Fresh thyme – 1 teaspoon
• Bay leaf – 1
• Fresh parsley – 1 tablespoon chopped for garnish

Instructions

 

Prepare Vegetables

• Peel and dice potatoes, chop onion, celery and carrot. Mince garlic. Set aside for cooking in the soup pot.

Sauté Vegetables

• Heat butter and olive oil in a large soup pot. Add onions, celery, carrot and garlic. Sauté for 5–7 minutes until softened.

Add Broth and Herbs

• Pour in broth, then add thyme and bay leaf. Stir well. Bring to a boil, then reduce to simmer for 10 minutes.

Cook the Potatoes

• Add diced potatoes to the simmering soup. Cook until tender, about 10–12 minutes. Stir occasionally to prevent sticking.

Add the Fish

• Gently add cubed fish to the pot. Simmer for 5–7 minutes until fish is cooked through and flakes easily.

Add Cream and Seasonings

• Stir in heavy cream. Add salt and pepper to taste. Remove bay leaf and adjust seasoning as needed.

Serve and Garnish

• Ladle chowder into bowls. Garnish with chopped parsley. Serve warm with crusty bread or oyster crackers.

Notes

• Use fresh, firm white fish for best texture.
• Cut potatoes evenly for uniform cooking.
• Do not overcook the fish; it will break apart.
• Taste and adjust salt and pepper before serving.
• Garnish with fresh herbs for extra flavor and color.

Keyword Ina Garten Fish Chowder Recipe

FAQs about Ina Garten Fish Chowder Recipe

Can I use frozen fish for this chowder?
Yes, frozen fish works. Thaw completely before adding to the soup. Fresh fish gives the best flavor and texture.

Can I make this chowder ahead of time?
Yes, prepare and refrigerate for up to 24 hours. Reheat gently on the stove before serving for best taste.

Can I make it dairy-free?
Yes, substitute heavy cream with coconut milk or cashew cream for a creamy, dairy-free option.

Is it possible to use other vegetables?
Yes, you can add corn, peas or bell peppers. Adjust cooking times to keep vegetables tender but firm.

How do I thicken the chowder?
Mash some potatoes in the soup while simmering. This naturally thickens the broth without flour or starch.

Final Thoughts

The Ina Garten Fish Chowder Recipe is creamy, hearty and easy to make. Now you know How to make Ina Garten Fish Chowder at home. The Ingredients for Ina Garten Fish Chowder are simple and easy to find.

Try this recipe once and it may become your favorite weeknight comfort meal. Warm, rich and full of flavor this chowder is perfect for cozy family dinners.

Emily Grace

Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!