Miso Fish Chowder


Date Published: Sept 18th, 2025 | Last Updated: Sept 18th, 2025
Author: Abby | Category: soup, mains
Serves: 8 | Prep time: 20 mins | Cook time: 45 mins

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This Miso Fish Chowder tastes just like a clam chowder, but is thinner, more brothy, made with fish instead of clams and not as heavy. It’s made with white miso for an umami punch and packs in a ton of flavour.

The original recipe is from NYT Cooking but I’ve made a few changes with addition of ingredients and also doubled the batch because this soup is just so damn good that it always disappears too quickly. My recipe will make enough to serve 8, but feel free to halve the recipe if you like, but this soup freezes incredibly well and is perfect for meal-prep days.

Although this recipe doesn’t have actual clams in it, it does use clam juice as one of its main ingredients. Clam juice is the broth that comes from steaming clams. While it doesn’t sound the most appetizing, it is important in this recipe to get that seafood/clam/umami flavour infused into the soup. There are a couple brands out there, but one of the most popular ones is by Bar Harbor. I found these bad boys at my local Whole Foods near the seafood section for about $4 per bottle.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1kg (2 lbs) skinless white fish fillets (cod or barramundi work well), sliced to 3cm pieces
  • Pinch of salt
  • 8 slices of bacon, diced
  • 3 Tbsps unsalted butter
  • 3 stalks of celery, diced
  • 2 leeks, white part only, cleaned and sliced
  • Pinch of fresh ground black pepper
  • 2/3 cup (200g) white/shiro miso
  • 1.2kg (2.5 lbs) potatoes, peeled and cut into 2.5cm cubes
  • 960ml (4x 8oz bottles) clam juice
  • 4 cups water
  • 2 sprigs of fresh thyme
  • 1 cup heavy cream
  • 5 scallions, sliced, white and green parts separated
  • 1 can of whole sweet corn kernels, drained
  • Serve: oyster crackers or crusty bread

Directions:

Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.

Salt the fish on both sides

In a large soup pot on MED heat, add in the diced bacon and sauté until crispy (~5 minutes) then set aside onto a paper towel-lined plate.

In the same pot, using the residual bacon grease, add in 3 Tbsps butter and stir until melted. Add in the celery, leeks, pinch of salt and pinch of black pepper. Sauté until the celery has softened (~8 minutes).

Add butter to the bacon grease
Add celery and leeks
Add salt and pepper
Cook until celery is tender

Next add in the white miso paste and mix well until there are no clumps and sauté for 3 minutes to slightly caramelize the miso.

Add miso
Sauté until slightly caramelized

Add in the potatoes, clam juice, 4 cups water, and 2 sprigs thyme. Mix well, turn the heat on to HIGH to let the soup come to a boil, then turn the heat down to LOW and simmer until the potatoes are soft enough to break with a spoon (15 minutes).

Add potatoes
Add clam juice
Add water and thyme
Simmer until potatoes are soft

Add in the 1 cup heavy cream and the white part of the sliced scallions. Let the soup come to a simmer then add in the fish pieces (from step 1). Continue to simmer until the fish is flakey and cooked (~5 minutes).

Add cream and white part of scallions
Add fish

Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.

Add corn
Heat through – done!

To serve, ladle the soup into bowls and sprinkle on the cooked crispy bacon (from step 2) and the green part of the sliced scallions to garnish. Serve with oyster crackers or crusty bread. Enjoy!

Summarized Recipe:

Miso Fish Chowder

Date Published: Sept 18th, 2025 | Last Updated: Sept 18th, 2025
Author: Abby | Category: soup, mains
Serves: 8 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 1kg (2lbs) skinless white fish fillets (cod or barramundi work well), sliced to 3cm pieces
  • Pinch of salt
  • 8 slices of bacon, diced
  • 3 Tbsps unsalted butter
  • 3 stalks of celery, diced
  • 2 leeks, white part only, cleaned and sliced
  • Pinch of fresh ground black pepper
  • 2/3 cup (200g) white/shiro miso
  • 1.2kg (2.5 lbs) potatoes, peeled and cut into 2.5cm cubes
  • 960ml (4x 8oz bottles) clam juice
  • 4 cups water
  • 2 sprigs of fresh thyme
  • 1 cup heavy cream
  • 5 scallions, sliced, white and green parts separated
  • 1 can of whole sweet corn kernels, drained
  • Serve: oyster crackers or crusty bread

Directions:

  1. Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.
  2. In a large soup pot on MED heat, add in the diced bacon and sauté until crispy (~5 minutes) then set aside onto a paper towel-lined plate.
  3. In the same pot, using the residual bacon grease, add in 3 Tbsps butter and stir until melted. Add in the celery, leeks, pinch of salt and pinch of black pepper. Sauté until the celery has softened (~8 minutes).
  4. Next add in the white miso paste and mix well until there are no clumps and sauté for 3 minutes to slightly caramelize the miso.
  5. Add in the potatoes, clam juice, 4 cups water, and 2 sprigs thyme. Mix well, turn the heat on to HIGH to let the soup come to a boil, then turn the heat down to LOW and simmer until the potatoes are soft enough to break with a spoon (15 minutes).
  6. Add in the 1 cup heavy cream and the white part of the sliced scallions. Let the soup come to a simmer then add in the fish pieces (from step 1). Continue to simmer until the fish is flakey and cooked (~5 minutes).
  7. Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.
  8. To serve, ladle the soup into bowls and sprinkle on the cooked crispy bacon (from step 2) and the green part of the sliced scallions to garnish. Serve with oyster crackers or crusty bread. Enjoy!

AbbyLeave a comment

Hearty Chicken Corn Chowder – the ultimate comfort food


Date Published: Dec 27th, 2024 | Last Updated: Dec 27th, 2024
Author: Abby |Category: soups
Serves: 6 (as mains) | Prep time: 20 mins | Cook time: 45 mins

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Chicken corn chowder is the ultimate comfort food for me. No matter what’s going on in this world, a big bowl of this soup seems to always hit the right spot. It’s especially fitting for this cold weather we’ve been having lately!

My version of a chicken corn chowder packs a ton of vegetables and protein because I like my soups hearty and filling. It also makes a large pot of soup, enough for at least 6 large portions. The jalapeño is optional if you prefer a bit of a kick.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 200g (~6 slices) bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper/capsicum, diced
  • 1 raw jalapeño pepper, seeds removed and diced (optional, for a mild kick, keep the seeds in if you like it spicier)
  • 2 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 1 tsp fresh ground black pepper + more to taste
  • 1 tsp kosher salt + more to taste
  • 1 tsp paprika (ideally sweet smoked, but any will do)
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 chicken breasts (or 2 large ones), skinless, boneless
  • 1kg (4 med-large) potatoes, peeled and diced to 2cm cubes
  • 2 cans of corn, drained or cut the kernels off 3 ears of sweet corn
  • 3 dashes of Worcestershire sauce

Directions:

In a large soup pot on MED heat, add in the chopped bacon and cook until browned and crispy then remove onto a paper towel and set aside.

Discard all but 2 tablespoons of bacon grease from the pot and add in the 2 Tbsps butter. Once the butter has melted, add in the diced onion, carrots, celery, red bell pepper, jalapeño (if using) and minced garlic. Mix everything together and cook until the vegetables are soft enough to break with the spatula (5-8 minutes).

Sprinkle in the 1/2 cup flour and stir until well combined for 1-2 minutes so the flour cooks a little.

Add in the 1 tsp black pepper and 1 tsp paprika. Mix together then slowly add in the chicken broth 1 cup at a time while mixing to ensure there are no clumps and make sure you scrape the bottom of the pot.

Once all the chicken broth has been added, add in the 1 cup of milk and 1 cup of heavy cream. Stir everything together and let the soup come to a boil.

Add in the 3 whole chicken breasts. Continue to simmer for 15 minutes until the chicken is cooked. Once the chicken has cooked, remove the breasts and set aside on a plate.

Add the diced potatoes and corn to the soup and continue to simmer until the potatoes are cooked (~10 minutes).

While the potatoes are cooking, use two forks to shred the chicken (don’t worry if it’s a little undercooked in some parts).

Add it back into the pot along with half the amount of cooked bacon (from step 1).

When the potatoes are soft enough the break with a spatula, add 3 dashes of Worcestershire sauce and mix. Taste and adjust salt and pepper to taste.

Done! Serve hot with a sprinkle of the rest of the cooked bacon (from step 1) sprinkled on top.

Summarized Recipe:

Hearty Chicken Corn Chowder – the ultimate comfort food

Date Published: Dec 27th, 2024 | Last Updated: Dec 27th, 2024
Author: Abby |Category: soups
Serves: 6 (as mains) | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 200g (~6 slices) bacon, chopped
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 red bell pepper/capsicum, diced
  • 1 raw jalapeño pepper, seeds removed and diced (optional for a mild kick, keep the seeds in if you like it spicier)
  • 2 cloves garlic, minced
  • 1/2 cup all purpose flour
  • 1 tsp fresh ground black pepper + more to taste
  • 1 tsp kosher salt + more to taste
  • 1 tsp paprika (ideally sweet smoked, but any will do)
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 chicken breasts (or 2 large ones), skinless, boneless
  • 1kg (4 med-large) potatoes, peeled and diced to 2cm cubes
  • 2 cans of corn, drained or cut the kernels off 3 ears of sweet corn
  • 3 dashes of Worcestershire sauce

Directions:

  1. In a large soup pot on MED heat, add in the chopped bacon and cook until browned and crispy then remove onto a paper towel and set aside.
  2. Discard all but 2 tablespoons of bacon grease from the pot and add in the 2 Tbsps butter. Once the butter has melted, add in the diced onion, carrots, celery, red bell pepper, jalapeño (if using) and minced garlic. Mix everything together and cook until the vegetables are soft enough to break with the spatula (5-8 minutes).
  3. Sprinkle in the 1/2 cup flour and stir until well combined for 1-2 minutes so the flour cooks a little.
  4. Add in the 1 tsp black pepper and 1 tsp paprika. Mix together then slowly add in the chicken broth 1 cup at a time while mixing to ensure there are no clumps and make sure you scrape the bottom of the pot.
  5. Once all the chicken broth has been added, add in the 1 cup of milk and 1 cup of heavy cream. Stir everything together and let the soup come to a boil, then add in the 3 whole chicken breasts. Continue to simmer for 15 minutes until the chicken is cooked.
  6. Once the chicken has cooked, remove the breasts and set aside on a plate. Add the diced potatoes and corn to the soup and continue to simmer until the potatoes are cooked (~10 minutes).
  7. While the potatoes are cooking, use two forks to shred the chicken (don’t worry if it’s a little undercooked in some parts) then add it back into the pot along with half the amount of cooked bacon (from step 1).
  8. When the potatoes are soft enough the break with a spatula, add 3 dashes of Worcestershire sauce and mix. Taste and adjust salt and pepper to taste. Done! Serve hot with a sprinkle of the rest of the cooked bacon (from step 1) sprinkled on top.

AbbyLeave a comment