Introduction

This quick fish chowder is a comforting and flavorful meal perfect for any day of the week. Featuring tender cod, aromatic fennel, and creamy potatoes, it’s elevated by crispy hot butter crackers that add a delightful crunch.

Quick Fish Chowder with Hot Butter Crackers Recipe - Recipe Image

Ingredients

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
1 (8-ounce) bottle clam juice
1 pound boneless, skinless cod fillet (or flounder or halibut), cut into 1-inch pieces
¼ cup half-and-half
2 tablespoons unsalted butter
1 ½ teaspoons hot or smoked paprika
Kosher salt
12 to 15 saltine crackers

Instructions

Step 1: Melt 4 tablespoons of butter in a large pot over medium-high heat. When the butter is foamy, add the fennel, potatoes, shallot, and garlic. Season with salt and pepper, then cook, stirring occasionally, until the fennel and shallots are slightly translucent and softened, about 4 to 5 minutes.
Step 2: Pour in the clam juice and 2 cups of water. Bring the mixture to a boil over high heat. Cover the pot, reduce the heat to low, and simmer until the potatoes are tender, about 10 minutes.
Step 3: While the chowder simmers, prepare the crackers. Melt 2 tablespoons of butter in a small saucepan over medium heat. Stir in the paprika and turn off the heat. Lightly crush the saltine crackers into small bite-size pieces, add them to the saucepan, and toss to coat evenly. Season with salt and set aside.
Step 4: When the potatoes are tender, stir in the cod and half-and-half. Increase the heat to medium, cover, and simmer until the cod is cooked through, about 3 to 4 minutes. Adjust seasoning with salt and pepper to taste.
Step 5: Ladle the chowder into bowls and top with the seasoned hot butter crackers. Serve immediately for a delicious contrast of creamy soup and crunchy topping.

Tips & Variations

For a richer flavor, use heavy cream instead of half-and-half.
If you prefer a spicier cracker topping, increase the paprika or add a pinch of cayenne pepper.
Try different firm white fish like halibut or flounder if cod isn’t available.
Make the crackers ahead of time and store in an airtight container to keep them crispy.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Prepare the hot butter crackers fresh before serving, as they will lose their crispness if stored with the chowder.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this chowder?

Yes, frozen fish can be used. Just be sure to thaw it completely and pat dry before adding to the chowder to avoid excess water in the soup.

What can I substitute for clam juice?

If clam juice is not available, you can substitute with fish stock or a mild seafood broth to maintain the chowder’s flavor.

Quick Fish Chowder with Hot Butter Crackers Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This Quick Fish Chowder with Hot Butter Crackers is a comforting and flavorful seafood soup featuring tender cod, aromatic fennel, and creamy potatoes, complemented by buttery, paprika-spiced saltine crackers for a delightful crunch. Ready in under 40 minutes, it’s perfect for a cozy weeknight meal.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

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, lightly crushed
Kosher salt, to taste

Instructions

Prepare the Base: Melt 4 tablespoons of unsalted butter in a large pot over medium-high heat. Once the butter is foamy, add the sliced fennel, potatoes, shallot, and garlic. Season with kosher salt and freshly ground black pepper. Cook the mixture, 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 liquid to a boil over high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and 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 and then turn off the heat. Lightly crush the saltine crackers into small bite-sized pieces and toss them in the seasoned butter to coat well. Season with kosher salt to taste and set aside for topping.
Cook the Fish: Once the potatoes are tender, stir the cod pieces and ¼ cup half-and-half into the pot. Raise the heat to medium, cover the pot, and simmer until the fish is cooked through, about 3 to 4 minutes. Taste and season generously with kosher salt and freshly ground black pepper.
Serve: Divide the chowder among bowls and top each serving with the prepared hot butter crackers for a flavorful and crunchy garnish.

Notes

Substitute cod with flounder or halibut if preferred.
For a spicier cracker topping, increase the paprika or add a pinch of cayenne pepper.
Use low-fat half-and-half or milk to reduce calories.
Ensure potatoes are thinly sliced so they cook evenly and quickly.
Leftover chowder can be refrigerated for up to 2 days; add crackers fresh when serving.

Keywords: fish chowder, cod chowder, seafood soup, quick chowder recipe, buttery crackers, paprika crackers, weeknight dinner