James Martin Fish Chowder

Some nights, when the air turns a little sharp and everything outside feels a bit… grey, I crave something warm that hugs you back. That’s this fish chowder. It’s not fancy. It doesn’t demand hours of your time or a trip to a specialist fishmonger. But oh, it delivers.

I first made this on a whim with some leftover cod I’d forgotten in the freezer and half a tin of evaporated milk I wasn’t entirely sure was still okay. The result? A creamy, briny, smoky bowl that somehow felt like a seaside pub and my gran’s kitchen all at once. The bacon on top? Non-negotiable. Trust me.

Why You’ll Love It

• It’s proper comforting. Like a jumper in a bowl.
• Quick for a chowder. 30 minutes and it’s soup o’clock.
• Cod and bacon? Match made in heaven.
• Uses pantry bits. Evaporated milk, tinned clam juice, flour — you probably have half this stuff already.
• Freezes well. You can stash it for a rainy day.
• Good with bread. Great with crusty, buttery bread.

Ingredients

• 2 tbsp butter
• 2 cups chopped onion
• 4 fresh mushrooms, sliced
• 1 celery stalk, chopped
• 4 cups chicken stock
• 4 cups diced potatoes
• 2 pounds cod, cut into ½-inch cubes
• 1 cup clam juice
• ½ cup all-purpose flour
• ⅛ tsp Old Bay seasoning (or a little more if you’re cheeky)
• Salt and black pepper, to taste
• 2 cans (12 oz each) evaporated milk
• ¼ cup cooked crumbled bacon (don’t skimp)

How to Make It

Get the veg going:

In a big stockpot, melt the butter over medium-low heat. Toss in the onion, mushroom, and celery. Let it soften gently — about 5 minutes. Don’t rush it. Let them get cozy.

Simmer the potatoes:

Pour in the stock and add the potatoes. Let it bubble away on a soft simmer for 10 minutes. You want the potatoes tender, not mushy. Think “fork goes in, but not through.”

Drop in the fish:

Add your diced cod. Stir gently and simmer another 10 minutes. Cod cooks fast, so don’t walk away for too long. Make a cuppa, but don’t fold laundry.

Make a quick slurry:

Whisk the clam juice with the flour in a mug until smooth. Like, no lumps. Pour that into your pot and stir. It’ll start to thicken slightly — magic!

Creamy finish:

Turn off the heat (yep, really). Stir in the evaporated milk, salt, pepper, and Old Bay. It should smell like something from a New England diner.

Top with bacon and serve:

Ladle into bowls, sprinkle with that glorious bacon, and serve hot. Add bread if you’re living right.

Common Mistakes and How to Dodge Them

Why’s my chowder grainy?
You probably boiled it after adding the milk — don’t. Keep the heat gentle once the milk’s in.

Fish falling apart?
Overcooked. Cod only needs 10 minutes tops. Less if the pieces are small.

It’s bland… help!
Old Bay is your friend. So is salt. And don’t skip the bacon — it punches up everything.

Too thick? Too thin?
Add a splash of stock or milk to loosen it, or let it simmer longer to thicken.

Storage and Reheating

In the fridge:
Lasts 3–4 days in a sealed container. Gets better by day two.

In the freezer:
Totally freezer-friendly. Portion into bags or containers. Keeps for 3–4 months.

To reheat:

• Stovetop: Low heat, stir often, don’t boil.
• Microwave: Medium power, short bursts. Stir between.

Frequently Asked Questions

Can I use frozen cod?
Absolutely. Thaw it first, pat it dry, and go ahead.

What else can I add?
Sweetcorn is great. A dash of smoked paprika. Or swap cod for haddock or salmon if you’ve got it.

What if I don’t have clam juice?
Use a bit more stock and a squeeze of lemon for brightness. Not quite the same, but still delish.

Can I make it dairy-free?
You can try with oat milk or a mild coconut milk — just know it’ll taste a bit different. Still lovely though.

Nutrition Facts (Per Serving):

• Calories: 273
• Fat: 15g
• Carbs: 15g
• Protein: 20g
• Sodium: 339mg
• Sugar: 2.2g

Try More James Martin Recipes:

• James Martin Chateaubriand Recipe
• James Martin Sausage Rolls
• James Martin Fondant Potatoes Recipe