Ina Garten’s Cozy Fish Chowder Recipe: Perfect Winter Comfort

Fish chowder represents the pinnacle of coastal comfort cuisine, blending oceanic flavors into a rich, hearty melody of maritime ingredients.

Seafood lovers appreciate this robust soup for its complex layers of texture and depth.

Creamy bases intermingle with tender seafood pieces, creating an irresistible culinary experience that warms from within.

Delicate shellfish and fresh fish transform simple vegetables into an extraordinary meal that feels both rustic and refined.

Home cooks can easily master this recipe by following a few straightforward steps, balancing flavors with careful attention.

The magic happens when each ingredient contributes its unique character to the final, soul-satisfying bowl: get ready to impress your dinner guests.

Ingredients for Ina’s Creamy Fish Chowder

• Shrimp Shells: Provides rich, deep seafood flavor for the stock.
• Crabmeat: Adds sweet, delicate ocean taste to the chowder.
• Shrimp: Fresh, succulent protein that brings marine sweetness.
• Scallops: Tender, delicate seafood with a mild, buttery flavor.
• Monkfish: Firm white fish with a lobster-like texture and taste.

• Onions, Carrots, Celery: Classic mirepoix that creates foundational flavor base.
• Garlic: Adds depth and aromatic undertone to the stock and chowder.
• Potatoes: Hearty ingredient that provides creamy thickness and substance.
• Corn: Sweet vegetable that brings texture and natural sweetness.

• Olive Oil: Used for sautéing and building initial flavor.
• Butter: Provides rich, smooth base for vegetable cooking.
• White Wine: Adds complexity and acidity to the seafood stock.
• Tomato Paste: Deepens color and brings subtle tangy undertone.
• Heavy Cream: Optional ingredient for creating luxurious, creamy texture.
• Thyme: Herbal note that complements seafood beautifully.
• Salt, Black Pepper: Essential seasonings for balancing overall taste.
• Parsley: Fresh herb for bright, finishing garnish.
• Flour: Thickening agent for creating smooth chowder consistency.

How to Make Fish Chowder the Right Way

Step 1: Craft Flavorful Seafood Stock

• Shrimp shells
• Onions
• Carrots
• Celery

Sauté the ingredients until they turn a beautiful golden brown (about 15 minutes). Add minced garlic and cook for 2 more minutes. Pour in water, white wine, tomato paste, salt, pepper, and thyme. Bring the mixture to a rolling boil, then reduce heat and let it simmer gently for 1 hour. Strain the stock through a fine-mesh sieve, pressing down on the solids to extract maximum flavor. You should end up with about 1 quart of rich, aromatic stock.

Step 2: Prepare Ocean’s Bounty

• Shrimp
• Scallops
• Monkfish

Gently fold in the crabmeat and set aside in a cool bowl.

Step 3: Sauté Vegetable Foundation

• Carrots
• Onions
• Celery
• Potatoes
• Corn

Cook slowly, stirring occasionally, until potatoes are just tender (about 15 minutes).

Step 4: Create Silky Roux

Sprinkle flour over the sautéed vegetables. Reduce heat to low and stir constantly for 3 minutes, creating a smooth base for the chowder.

Step 5: Build Liquid Layers

Pour in the prepared seafood stock and bring to a gentle boil, stirring occasionally.

Step 6: Cook Seafood Delicately

Add the prepared seafood mixture. Reduce heat and let simmer uncovered for 7 to 10 minutes, until fish is perfectly cooked but still tender.

Step 7: Final Flourish

Stir in heavy cream and freshly chopped parsley. Season with salt and black pepper to taste. Serve piping hot in deep bowls, letting the aroma of the sea fill the kitchen.

Tips for Tender Fish and Bold Broth

• Select Top-Quality Seafood: Grab the freshest shrimp, scallops, monkfish, and crabmeat from your local fishmonger on the day of cooking for maximum flavor and texture.
• Build Rich Seafood Stock: Develop a deep, complex base by simmering shrimp shells with aromatic vegetables, extracting every bit of oceanic goodness before starting the chowder.
• Master Uniform Vegetable Cutting: Slice onions, celery, and potatoes into consistent, bite-sized pieces to ensure even cooking and a harmonious blend of textures in each spoonful.
• Protect Delicate Seafood: Gently fold in seafood during the final minutes of cooking, removing from heat just as it turns opaque to maintain tender, succulent morsels.
• Enhance Depth with Herbs: Sprinkle fresh thyme or parsley at the end to brighten the chowder's rich flavors and add a pop of fresh, green color.

Storing Chowder for Next-Day Richness

• Leftovers Revival: Transfer the chowder to vacuum-sealed bags to lock in freshness and prevent freezer burn. Press out excess air before sealing to maintain optimal texture and flavor intensity.
• Portioning Strategy: Divide the chowder into smaller single-serving containers before refrigerating or freezing. This approach allows quick defrosting and reduces waste by only reheating the amount needed for a meal.
• Temperature Control: Cool the chowder completely at room temperature for no more than 2 hours before storing. Use shallow containers to help it cool faster and prevent bacterial growth, ensuring food safety and maintaining the delicate seafood quality.

Chowder Variations Worth Exploring

• Coastal Herb Infusion: Enhance the chowder by adding fresh dill, tarragon, and chives for a vibrant herb-forward profile that brightens the seafood's natural flavors.
• Spicy Cajun Seafood Chowder: Incorporate Cajun seasoning, diced andouille sausage, and a touch of cayenne pepper to give the chowder a bold, zesty kick reminiscent of Louisiana cuisine.
• Mediterranean Seafood Stew: Replace traditional ingredients with kalamata olives, roasted red peppers, and a splash of ouzo, creating a Greek-inspired seafood chowder with Mediterranean complexity.
• Smoky Bacon Seafood Chowder: Render crispy bacon at the beginning, use the fat for sautéing vegetables, and sprinkle crumbled bacon on top for a rich, smoky depth that complements the delicate seafood.

Fish Chowder Wrap-Up

Coastal charm radiates through Ina Garten’s magnificent seafood chowder, celebrating ocean’s bounty with remarkable depth and complexity.

Delicate seafood melds seamlessly with rich, creamy broth, creating maritime poetry on plate.

Layers of flavor dance between shrimp, scallops, and monkfish, weaving culinary magic that transports palates to New England’s shoreline.

Professional technique meets homestyle comfort in this remarkable recipe, elevating classic chowder to gourmet experience.

Mediterranean herbs and careful stock preparation distinguish this dish from ordinary soup traditions.

Passionate cooks who savor nuanced flavors – share this coastal masterpiece, comment with kitchen adventures, and spread deliciousness across digital landscapes!

Why Fish Chowder Feels Like Coastal Comfort

• Craft Rich, Layered Seafood Broth: Ina Garten's chowder starts with an incredible homemade seafood stock that develops deep, complex flavors by slowly simmering shrimp shells, vegetables, and aromatics for an entire hour, creating a robust base that elevates the entire dish.
• Celebrate Seafood Variety: This recipe beautifully combines multiple seafood varieties like shrimp, scallops, monkfish, and crabmeat, offering a luxurious texture and diverse ocean flavors in every single spoonful, making it a gourmet seafood lover's dream.
• Master a Professional Cooking Technique: The recipe teaches the classic culinary technique of creating a roux, which thickens the chowder and adds a sophisticated, velvety smoothness while demonstrating a professional cooking method that home chefs can easily replicate.
• Enjoy a Comforting One-Pot Meal: This chowder provides a complete, satisfying meal prepared in a single pot, reducing kitchen cleanup and offering a hearty, warming dish perfect for cold evenings or elegant dinner gatherings.

Ina Garten Fish Chowder Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s classic fish chowder blends rich, creamy New England comfort with fresh seafood elegance. Hearty potatoes, tender fish, and smoky bacon create a luxurious bowl perfect for chilly evenings when warmth calls to you.

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Ingredients

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Seafood:

• 1 pound (454 grams) large shrimp (32 to 36 per pound), peeled and deveined
• ½ pound (227 grams) scallops
• ½ pound (227 grams) monkfish
• ½ pound (227 grams) fresh lump crabmeat, picked over to remove shells

Vegetables and Aromatics:

• 1 cup (150 grams) peeled and medium-diced carrots (about 4 medium carrots)
• ½ cup (75 grams) medium-diced yellow onion (about 1 medium onion)
• 1 cup (150 grams) medium-diced celery (about 3 stalks)
• 1 cup (150 grams) medium-diced small white or red potatoes (about 2 small potatoes)
• ½ cup (75 grams) corn kernels, fresh or frozen
• 2 garlic cloves, minced
• 2 tablespoons (8 grams) minced parsley

Other Ingredients:

• ¼ pound (113 grams) unsalted butter
• ¼ cup (30 grams) all-purpose flour
• 1 ½ tablespoons (22 milliliters) heavy cream (optional)
• 2 tablespoons (30 milliliters) good olive oil
• Salt and freshly ground black pepper to taste
• Shells from 1 pound (454 grams) large shrimp
• 2 cups (300 grams) choppe

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Instructions

1. Craft a robust seafood stock by heating olive oil in a large stockpot over medium temperature. Introduce shrimp shells, onions, carrots, and celery, caramelizing them for approximately 15 minutes until edges turn golden brown. Incorporate minced garlic and sauté for an additional 2 minutes.
2. Pour 1.5 quarts (48 fluid ounces) of water, white wine, tomato paste, salt, black pepper, and thyme into the pot. Elevate to a rolling boil, then reduce heat and allow the mixture to simmer gently for 60 minutes.
3. Strain the stock through a fine-mesh sieve, pressing firmly on the solids to extract maximum flavor. Measure the resulting liquid, which should yield roughly 1 quart (32 fluid ounces). Adjust volume with additional water or wine if necessary.
4. Prepare seafood by dicing shrimp, scallops, and monkfish into uniform bite-sized pieces. Combine these with delicate crabmeat in a separate mixing bowl.
5. In a heavy-bottomed pot, melt butter over medium-low heat. Add diced carrots, onions, celery, potatoes, and corn kernels. Sauté vegetables for 15 minutes, stirring periodically until potatoes are barely tender.
6. Sprinkle flour over the vegetable mixture, reducing heat to low. Cook while continuously stirring for 3 minutes to develop a smooth, golden roux.
7. Gradually pour prepared seafood stock into the pot, increasing heat to bring the mixture to a vigorous boil.
8. Gently introduce prepared seafood pieces, then reduce heat. Simmer uncovered for 7-10 minutes until fish reaches perfect doneness.
9. Finish the chowder by stirring in heavy cream and freshly chopped parsley. Season with additional salt and freshly ground black pepper to taste. Serve immediately while piping hot.

Notes

• Grab super-fresh seafood from local markets or trusted fishmongers to guarantee top-quality flavor and texture in your chowder.
• Simmer seafood shells and vegetable scraps slowly to extract maximum richness for an intensely delicious homemade stock that elevates the entire dish.
• Dice vegetables uniformly so each spoonful delivers consistent tenderness and balanced taste without any undercooked or mushy bits.
• Add delicate seafood proteins during the final cooking minutes to prevent toughening and maintain their succulent, tender characteristics.
• Store leftover chowder in airtight containers and refrigerate for up to three days, gently reheating to preserve the original creamy consistency.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 379 kcal
• Sugar: 3 g
• Sodium: 875 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 142 mg