Bahamas Fish Chowder - Your Best Recipe

Get ready to cast your culinary net and reel in the most comforting, flavorful seafood chowder recipe you'll ever make! This isn't just any fish chowder recipe; we're talking about a vibrant, savory Bahamas-inspired creation that promises a taste of the islands with every spoonful. Forget bland, watery soups—our "Savory Bahamas Fish Chowder" is packed with fresh seafood, aromatic spices, and a rich, creamy broth that will transport you straight to the sun-drenched shores.
Many seafood chowder soup recipes miss the mark when it comes to truly highlighting the star ingredients: the fish and seafood itself. We're here to change that. This guide will walk you through selecting the freshest catches, preparing them perfectly, and mastering the art of a perfectly balanced broth. Whether you're a seasoned chef or looking for an easy chowder soup recipe to impress, our fisherman's chowder recipe provides detailed cooking guidance and fail-safe tips to ensure a spectacular outcome every time. Get ready to create a truly good chowder recipe soup that’s simple, satisfying, and utterly delicious!

Ingredients

• For the Chowder Base:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped (about 1.5 cups / 200g)
• 2 celery stalks, chopped (about 1 cup / 100g)
• 1 large red bell pepper, chopped (about 1.5 cups / 180g)
• 3 cloves garlic, minced (about 1 tablespoon / 15g)
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for a kick)
• 4 cups (960ml) fish stock or good quality vegetable broth (see notes for homemade fish bone broth)
• 1 (14.5 ounce / 411g) can diced tomatoes, undrained
• 1 bay leaf
• 1 cup (240ml) full-fat coconut milk (for dairy-free, or heavy cream for traditional)
• 1 large potato (e.g., Russet or Yukon Gold), peeled and diced into ½-inch (1.25 cm) cubes (about 1.5 cups / 200g)
• Salt and freshly ground black pepper to taste
• For the Seafood:
• 1 pound (450g) firm white fish fillets, such as cod, snapper, or mahi-mahi, cut into 1-inch (2.5 cm) pieces. (See Pro Tips for seafood selection)
• ½ pound (225g) large shrimp, peeled and deveined
• ½ pound (225g) bay scallops (or sea scallops, halved)
• Optional: ½ pound (225g) clams or mussels, scrubbed and de-bearded
• For Garnish:
• Fresh cilantro or parsley, chopped
• Lime wedges

Directions

1. Prep Your Veggies & Aromatics: Start by chopping your onion, celery, and red bell pepper. Mince your garlic. Dice your potato into uniform ½-inch cubes so they cook evenly.
2. Build the Flavor Base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Add Spices & Garlic: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Simmer the Broth: Pour in the fish stock (or vegetable broth) and diced tomatoes with their juices. Add the bay leaf and diced potatoes. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Achieve Creaminess: Stir in the coconut milk (or heavy cream). Let it warm through for a few minutes, but do not bring it to a rolling boil after adding the milk/cream, as it can curdle.
6. Add the Seafood: Gently add the fish pieces, shrimp, and scallops to the simmering chowder. If using clams or mussels, add them now as well. Stir gently to combine.
7. Cook Seafood to Perfection: Cover the pot and cook for just 3-5 minutes, or until the fish is opaque and flakes easily, the shrimp turn pink and curl, and the scallops are cooked through. Clams/mussels should open during this time; discard any that don't open. Fail-Safe Tip: Overcooked seafood becomes rubbery! Cook just until done.
8. Season & Serve: Remove the bay leaf. Taste the chowder and season generously with salt and freshly ground black pepper as needed. Ladle the hot chowder into bowls. Garnish with fresh cilantro or parsley and serve immediately with a squeeze of fresh lime juice.