Quick Fish Chowder with Hot Butter Crackers Recipe
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.
- 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
