Craving a comforting bowl of soup? Look no further than this delicious redfish chowder. It’s creamy, hearty, and full of flavorful fish – but isn’t too heavy. You’ll love this satisfying bowl of soup on a cold winter night.
Disclosure: This post is brought to you as part of the Massachusetts Seafood Ambassador program, sponsored by Eating with the Ecosystem. As always, all opinions are my own.
What are redfish?
If you’re unfamiliar with them, Acadian redfish are small fish found along the Atlantic coast in the US, including here in Massachusetts. They’re a red or red-orange color, and typically prefer deeper waters or rocky/muddy bottoms. It’s a firm white fish that tastes great in a variety of preparations.
Fun fact – According to the Division of Marine Fisheries, Acadian redfish can live up to 58 years of age!
The first fish I caught on my deep-sea fishing trip a few years ago was actually redfish. I ended up catching quite a few and just baked ‘em in a foil pouch that time.
But lately, I’ve been really loving this chowder recipe!
Ingredients
Here’s a photo of everything you’ll need to make this recipe, along with selected ingredient notes:
- Redfish – You can catch this locally, purchase it from a local fish market or grocery store (not all carry it, but some do), or order it online from Red’s Best which ships from Boston. I am a huge fan of ordering a 10-item case from them. It comes frozen and then you’ve always got locally caught fish on hand to use when you’d like.
- Clam juice – Yes, sounds weird, but this is a thing, haha. You can find it in the canned fish section at your grocery store. If for some reason you can’t locate this, you can just buy two cans of clams in juice and use that instead (drain the juice in when it calls for it, and you can also toss the clams into the chowder towards the end of cooking).
- Whole milk – This will give the chowder that creamy texture, but will make it lighter than using heavy cream.
Instructions
You’ll find the full recipe instructions and amounts at the bottom of this post in the recipe card, but here’s a helpful overview with photos and tips.
Start by cooking the chopped bacon in a large pot.
When it’s crisp, remove it with a slotted spoon and set it aside. Leave the bacon grease in the pot, and add the onion and celery to the pot. Cook that until crisp-tender, about 5 minutes.
Add the garlic and cook for another minute.
Next, add the clam juice, water, Worcestershire, thyme, salt, pepper, and potatoes. Simmer that uncovered for about 15 minutes, until the potatoes are tender.
Now add your milk and redfish. You’re going to poach the fish right in the chowder, adding flavor. The key is simmering it on low heat so the fish cooks but the chowder doesn’t break.
Garnish that with the bacon you’ve cooked, and you’re all set to dig into this!
Recipe FAQ
Here are some common questions that may come up as you prepare this recipe:
It’s not recommend to freeze fish chowder, due to the milk in the recipe. The soup can become grainy or break when reheated from frozen.
Chowders work well with most firm white fish, including redfish, cod, haddock, and monkfish.
To make fish chowder dairy free, use creamy oat milk in place of the whole milk. The recipe is gluten free as-is.
More Seafood Recipes
If you’re looking for more fresh-from-the-sea recipes, try one of these options:
You can also find a ton of great seafood chowder recipes to try as well, perfect for digging into all winter (and summer!) long!
I hope you enjoy this redfish chowder recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Redfish Chowder
Ingredients
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 teaspoons minced garlic
- 1 cup clam juice
- ¾ cup water or stock
- 1 tablespoon Worcestershire
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lb Yukon gold potatoes, peeled and chopped into ½- to 1-inch pieces (about 3-4 potatoes)
- 2 cups whole milk
- 1 lb redfish filets, bones removed, cut into 1 inch chunks
Instructions
- In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon, leaving the bacon grease in the pot, and set aside the bacon on a paper towel lined plate.
- Keep the pot with the reserved bacon grease over medium-low heat. Add the onion and celery and cook for 5 minutes, until slightly tender. Add the garlic and cook for another minute.
- Add the clam juice, water (or stock), Worcestershire, thyme, salt, pepper, and potatoes.
- Bring the mixture to a boil over medium-high heat. Reduce heat and simmer about 10-15 minutes, uncovered, until potatoes are tender.
- Stir in the milk and redfish. Cover and let cook for 10 minutes at a simmer (be careful not to heat too high, or chowder can break). Serve garnished with the bacon. Enjoy!
Notes
Nutrition
Share: What’s your favorite type of soup, stew, or chowder to enjoy on a chilly winter night? If you tried this recipe, what did you think?
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