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

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.

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).

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 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 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).

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

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:

Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.
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).
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 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 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).
Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.
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!

September 18, 2025September 9, 2025

AbbyLeave a comment

Broccoli Cheddar Soup (a Panera copycat)

Date Published: Feb 20th, 2025 | Last Updated: Feb 20th, 2025
Author: Abby |Category: < 30mins, easy, soup, vegetarian, mains, quick
Serves: 6 as a main | Prep time: 15 mins | Cook time: 30 mins

Jump to recipe |

There’s something about Panera’s Broccoli Cheddar Soup that just spells out warm and cozy. This recipe is a copycat version of said soup. It’s quick, easy, and in no way light on the calories. It packs in the butter, cream, milk, and cheese. This soup is to be made for those indulgent meals where you just don’t give a f*ck. It’s an easy crowd pleaser and a big pot can be whipped up in no time. Feel free to add in shredded chicken and extra chicken to round out this soup.

Happy cooking!

This recipe is adapted from The Girl Who Ate Everything.

Ingredients you’ll need:

113g (1 stick) unsalted butter
1 large onion, diced
1/2 cup all-purpose flour
4 cups (1L) chicken broth
2 cups heavy cream
2 cups whole milk
1 large head (500g) of broccoli, cut into bite sized pieces
1 large (~2 cups) carrot, julienned or grated large through large holes
500g cheddar cheese, shredded
1/2 tsp ground nutmeg
Salt & pepper to taste

Directions:

In a large pot on MED heat, melt the 1 stick of butter then add in the diced onions. Cook for 3-4 minutes until the onions soften.

Sprinkle the 1/2 cup of flour over the onions and mix well. Continue to cook for 1-2 minutes while continuously stirring.

Pour in the 4 cups of chicken stock, 2 cups of heavy cream, and 2 cups of milk. Mix well, then turn the heat up to HIGH to bring the soup to a boil, then turn it down LOW-MED.

Add in the broccoli and carrots and continue to simmer for 15-20 minutes until the vegetables are cooked.

Add the cheddar cheese and ground nutmeg. Stir until the cheese has fully melted then taste and adjust salt and pepper to your liking. Done! Serve with some bread and an additional sprinkle of cheddar cheese on top.

Optional step: to make the soup thicker, you can remove 4-5 ladles of soup into a separate bowl and blend until thickened then pour it back into the pot.

Summarized Recipe:

Broccoli Cheddar Soup (a Panera copycat)

Ingredients:

113g (1 stick) unsalted butter
1 large onion, diced
1/2 cup all-purpose flour
4 cups (1L) chicken broth
2 cups heavy cream
2 cups whole milk
1 large head (500g) of broccoli, cut into bite sized pieces
1 large (~2 cups) carrot, julienned or grated through large holes
500g cheddar cheese, shredded
1/2 tsp ground nutmeg
Salt & pepper to taste

Directions:

In a large pot on MED heat, melt the 1 stick of butter then add in the diced onions. Cook for 3-4 minutes until the onions soften.
Sprinkle the 1/2 cup of flour over the onions and mix well. Continue to cook for 1-2 minutes while continuously stirring.
Pour in the 4 cups of chicken stock, 2 cups of heavy cream, and 2 cups of milk. Mix well, then turn the heat up to HIGH to bring the soup to a boil, then turn it down LOW-MED.
Add in the broccoli and carrots and continue to simmer for 15-20 minutes until the vegetables are cooked.
Add the cheddar cheese and ground nutmeg. Stir until the cheese has fully melted then taste and adjust salt and pepper to your liking. Done! Serve with some bread and an additional sprinkle of cheddar cheese on top.
- Optional step: to make the soup thicker, you can remove 4-5 ladles of soup into a separate bowl and blend until thickened then pour it back into the pot.

February 20, 2025December 24, 2024

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.

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:

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, then 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) then 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.

December 27, 2024December 15, 2024

AbbyLeave a comment

Creamy Salmon Chowder

Date Published: July 2nd, 2020 | Last Updated: July 2nd, 2020
Author: Abby |Category: soups
Serves: 6-8 | Prep time: 30mins | Cook time: 30mins

Jump to recipe | Watch the video

I LOVE chowders. The first chowder I ever had was a Boston Clam Chowder when I was kid and it blew me away. From then on I will always choose a chowder over any other kind of soup. It’s creamy, rich, hearty and warms you up on a cold day – what’s not to love? It’s comfort food at its best. If chowders weren’t so dense in calories, I’d definitely be having this every day.

I always thought chowders were difficult to make so I never attempted it. However, when Toby and I went salmon fishing _{(on a small fishing farm where you fish out of a small pool…)} last year, I caught my first ever salmon! It just also happened to be the largest one in the pool, coming in at a whopping 3.5kg! We ended up with 1kg of fish fillet and I was scrambling to find new recipes to use up raw salmon (other than my go-to maple salmon recipe) before it went off since our freezer was too small. This recipe was the best thing that came out of the fishing experience (other than the excitement of catching a big fish)!

The great thing about this recipe is that you can actually use any meaty fish you like. In fact, we went tuna fishing with Toby’s dad earlier this week and we collectively caught 4 tuna, each averaging about 10-15kg! I made this soup for Toby’s parents yesterday to use up some of the tuna fillets and they’ve already requested it again for their dinner party tomorrow! The strong flavours of the soup does a great job masking the overly fishy taste of tuna.

I hope you enjoy this recipe as much as we do! This recipe is easy and cooks up relatively quickly compared to some soups. You can watch the video below to guide you through the recipe.

Happy cooking!

Ingredients:

3 Tbsps butter (or olive oil to reduce the calories)
2 cloves garlic, minced
2 cups onion, chopped (roughly 1 large onion)
2 cups celery, chopped (~4 stalks)
2 cups carrots, diced (roughly 2 large carrots)
2 cups potatoes, diced (~2 large potatoes)
3 cups chicken broth
1 tsp salt
1 tsp ground black pepper
1 tsp dried dill
450g of fresh salmon (or any fish), cut to 2.5cm chunks (you can used canned fish as well, drained)
1 can (375ml) evaporated milk
1 can (420g) creamed corn
1 can (420g) corn kernels, drained
200g cheddar cheese, shredded (~1 large handful)

It takes a little time to chop up all the veggies, but once that’s done, the cook goes by pretty quickly.

Directions:

Melt the butter in a large pot over medium heat. Sauté the garlic, onion, celery and carrots for a few minutes then put a lid on the pot and steam the veggies until the carrots are soft enough to break with your spatula (~5-8mins). You can alternatively keep cooking the veggies without the lid if you like but it takes much longer for the vegetables to soften.

Once the carrots and celery are soft enough, add in potatoes, chicken broth, salt, pepper, and dill. Turn up to high heat and bring the soup to a boil. Once boiling, reduce the heat to medium and let the soup simmer with a lid on until the potatoes are soft enough to break with your spatula (~15-20mins).

Note: I used tuna in the video to try and use up our fillets

Once the potatoes are soft, add in the salmon, evaporated milk, and corn. Put the lid back on and bring the soup to a boil then turn the heat down and simmer until the salmon is cooked.

Once cooked, turn the heat off and mix through the shredded cheese until melted. (If you’re using canned fish, then just mix until heated through and add the cheese. Serve when the cheese has melted.)

Adjust salt and pepper to taste. Serve!

You can serve this as a side dish or a main soup with some toasted bread or crackers. I love curling up on the couch on a cold day and hugging a bowl of this creamy soup while binge watching something… then unknowingly end up eating 3 bowls because it’s JUST. THAT. GOOD!

Watch the Video Tutorial!

Summarized Recipe:

Creamy Salmon Chowder

Date Published: July 2nd, 2020 | Last Updated: July 2nd, 2020
Author: Abby |Category: soups
Serves: 6-8 | Prep time: 30mins | Cook time: 30mins

Ingredients:

3 Tbsps butter (or olive oil to reduce the calories)
2 cloves garlic, minced
2 cups onion, chopped (roughly 1 large onion)
2 cups celery, chopped (~4 stalks)
2 cups carrots, diced (roughly 2 large carrots)
2 cups potatoes, diced (~2 large potatoes)
3 cups chicken broth
1 tsp salt
1 tsp ground black pepper
1 tsp dried dill
450g of fresh salmon (or any fish), cut to 2.5cm chunks (you can used canned fish as well, drained)
1 can (375ml) evaporated milk
1 can (420g) creamed corn
1 can (420g) corn kernels, drained
200g cheddar cheese, shredded (~1 large handful)

Directions:

Melt butter in a large pot over medium heat. Sauté the garlic, onion, celery and carrots. Put a lid on the pot and steam the veggies until the carrots are soft enough to break with your spatula (~5-8mins).
Stir in potatoes, chicken broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover and simmer until the potatoes are soft enough to break with your spatula (~15-20mins).
Stir in the salmon, evaporated milk, and corn. Put on the lid and bring the soup to a boil then turn the heat down and simmer until the salmon is cooked. Once cooked, turn the heat off and mix through the cheese until melted. (If you’re using canned salmon, then just mix until heated through then serve.)
Adjust salt and pepper to taste. Serve!

July 2, 2020August 11, 2020

AbbyLeave a comment