There is a Season with Molly Parr: Thick, chunky, creamy soup: Winter Fish Chowder that’s perfect after shoveling

This Winter Fish Chowder, made with leftover salmon, was the most memorable dish of the weekend.

This Winter Fish Chowder, made with leftover salmon, was the most memorable dish of the weekend. PHOTO BY MOLLY PARR

By MOLLY PARR

For the Gazette

Published: 02-21-2025 10:19 AM

Some of the best things to come out of my kitchen lately have actually been second takes: leftovers taking on a new life in a totally different dish. To wit, the roasted winter roots salad with quinoa and arugula was good, but my 9-year-old would argue that it was the quinoa patties with broccoli and cheddar served the next night that were even better. And our Valentine’s Day Shabbat dinner of lemon risotto, roasted salmon, whipped ricotta topped with roasted beets and blood oranges was fancy-restaurant good. But Saturday night’s winter fish chowder, made with the leftover salmon, was the most memorable dish of the weekend.

I’m especially pleased with this chowder recipe. Maybe it’s something to do with growing up in New England, but with the wintry weather we are having, a thick, chunky, and creamy soup has been perfect this week, especially after shoveling. (So said my husband about the shoveling, and I’ll have to take his word for it!)

The root vegetables I used in this soup were parsnips, carrots, and potatoes, but rutabaga and turnip would be nice additions. I find that carrots and parsnips sometimes take longer to cook than mini potatoes (the spud of choice in my house), so I slice my carrots and parsnips on the thinner side. I don’t eat onions or celery, but if you like those in your chowders feel free to start your base by sauteing them before adding your root vegetables.

As for the liquids, use a vegetarian broth you like; I tend to use the vegetarian Better Than Bouillon with positive results. I use 2% lactose free milk for my dairy, but I would avoid using skim milk. Better to stick with dairy that has some fat to it. I’ve also found the flour used is forgiving; the past few chowders I’ve made I’ve used gluten-free flour with excellent thickening results.

I used leftover fish in this recipe and just slid it in at the end for it to get heated. However, as you can see from the recipe, you can make it with fresh fish and poach it in the soup pot.

Winter Fish Chowder

Ingredients:

If using: 1 small medium onion

1 pound mini potatoes, washed and halved

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1 carrot, peeled, sliced in half, lengthwise, then chopped into quarter-inch half moons

1 parsnip, peeled, sliced in half, lengthwise, then chopped into quarter-inch half moons

2 tablespoon olive oil

4 cups stock

3 tablespoons all-purpose flour

1 cup milk

1 pound cod fillet, or salmon, cut into large chunks

Kosher salt

Ground black pepper

Directions:

In a large soup pot, such as a 5 quart Dutch Oven, saute onions, with a pinch of salt, over medium-high heat in olive oil for 5 to 7 minutes.

Add stock, plus the potatoes, carrot, and parsnip, another pinch of salt to the pot. Cover and bring to boil, then simmer gently for about 15 to 20 minutes to make sure the vegetables are tender. I check my root vegetables by sliding a fork into them to make sure they are tender.

In a separate bowl, whisk together the flour and milk, making sure to get out any lumps. Add this mixture to the soup, mixing it well. Allow to simmer for 1 to 2 minutes, letting the flour cook.

Add the cod and cook for 3 to 5 minutes, or until the fish is just cooked. If using leftover fish, add right at the end just for 3 or so minutes to warm up.

Molly Parr lives in Florence with her husband and two young daughters. She’s been writing her food blog, Cheap Beets, since 2010. Send questions or comments to molly.parr@gmail.com.