Fix-It-Fast Spicy Fish Chowder

With so many folks looking for warming yet healthful and slimming dishes now, it's a good time to serve up a hearty fish chowder. Chowder has long been an American favorite, especially in New England. Breton fishermen likely introduced the word chowder into Newfoundland, and it gradually drifted down the Atlantic coast. It likely comes from the French words chaudiere, a cauldron, or chaud, which means hot. Which sounds pretty good to me right now! (If an Italian-inspired recipe is more your speed, you may want to check out my basil-pasta soup or minestrone, instead.)

This chowder makes a warming, hearty one-dish lunch or supper that’s also nutritious and economical. Many chowders require long, slow cooking for full flavor, but this one is pletty savory with less than a half hour on the stove. It's also good made it completely ahead, then just reheated for an instant meal. (When in dieting mode I serve it with a salad; when I'm not I offer warm crusty bread or rolls. For a delicious and easy no-knead bread to try, click here.)

I like this chowder on the spicy side, but you can tame it down by omitting the cayenne pepper and cutting back on the black pepper.

Tip: Frozen one-pound packages of boneless, skinless fish fillets work well in this recipe. If necessary, partially thaw the fish on lowest power in a microwave oven before using. You can also use vegetables from a loose-packed frozen combo bag. Just thaw them under warm water, and pat dry with paper towels first.

1 tablespoon each olive oil and butter
2 to 2 1/2 cups mixed diced veggies, such as onions, celery, and sweet red or green pepper (fresh or frozen, thawed)
2 1/2 to 3 1/2 cups reduced-sodium chicken broth
1 14 1/2-ounce can diced tomatoes, including juice
2 cups frozen corn, rinsed and drained well
1 teaspoon each dried thyme leaves and dried marjoram leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
Generous pinch cayenne pepper or to taste (optional)
1 pound boneless, skinless cod, haddock, halibut, sea bass or other mild, white fish fillets, cut into chunks
Salt to taste


In a very large saucepan or soup pot over medium-high heat, stir together the oil, butter and mixed veggies. Cook, stirring frequently, until tender and just beginning to brown.


Stir 2 1/2 cups broth, tomatoes, corn, thyme, marjoram, oregano, black pepper, and cayenne (if using) into the pot. Bring to a gentle; cook 10 to 15 minutes to blend flavors. Add the fish and cook, gently stirring several times, until the fish pieces are just opaque and cooked through, about 3 minutes longer. Thin the chowder with more broth, as needed. Serve piping hot.

Makes 4 main dish servings.