Chowders

Block Island Fish Chowder

Name: Block Island Fish Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 lb (450g) cod, cut into 1-inch pieces; 1/2 lb (225g) scallops, rinsed and patted dry; 2 tablespoons unsalted butter; 1 medium onion, diced; 3 cloves garlic, minced; 2 stalks celery, diced; 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups fish stock; 1 cup heavy cream

By Esme Holloway · June 19, 2026 · Chowders

Prep20 min

Cook25 min

Total50 min

Serves4

I still remember the first time I had Block Island Fish Chowder. It was a chilly autumn evening, and my family had just arrived on the island for a weekend getaway. We stumbled upon a quaint little seafood restaurant, and I was immediately drawn to the fish chowder on the menu. The combination of tender fish, creamy potatoes, and crunchy vegetables in a rich, flavorful broth was love at first spoonful.

As a home cook, I've always been intimidated by the thought of making fish chowder from scratch. But after experimenting with different recipes and techniques, I've developed a foolproof recipe that's easy to make and always a crowd-pleaser. In this recipe, I'll share my secrets for creating a delicious and authentic Block Island Fish Chowder that's perfect for any occasion.

One of the things that sets this recipe apart is the use of fresh, sustainable seafood. I recommend using a combination of cod, haddock, and scallops for the best flavor and texture. You can also customize the recipe to your liking by adding or substituting different types of seafood.

Another key element of this recipe is the use of aromatics and spices to create a rich and flavorful broth. I'll show you how to sauté onions, garlic, and celery to bring out their natural sweetness, and then add in a blend of herbs and spices to give the chowder a depth of flavor that's hard to resist.

Whether you're a seafood lover or just looking for a hearty and comforting meal, this Block Island Fish Chowder recipe is sure to become a favorite. So let's get started and dive into the world of delicious and easy seafood cooking!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal preparation time.
The combination of fish, shellfish, and vegetables provides a balance of flavors and textures that's hard to resist.
The aromatics and spices add a depth of flavor that's essential to the dish.
The roux helps to thicken the broth and create a smooth and creamy texture.
The recipe is customizable to your liking, so you can add or substitute different types of seafood to suit your tastes.
The dish is perfect for a weeknight dinner or special occasion, and can be made ahead of time for convenience.

Why This Recipe Works

The key to a great fish chowder is using a combination of ingredients that provide a balance of flavors and textures. In this recipe, I've chosen a mix of fish, shellfish, and vegetables that work together to create a harmonious and satisfying dish. The cod and haddock provide a firm, flaky texture, while the scallops add a touch of sweetness and tenderness.

The aromatics and spices are also crucial in creating a rich and flavorful broth. By sautéing the onions, garlic, and celery in butter, I'm able to bring out their natural sweetness and create a depth of flavor that's essential to the dish. The blend of herbs and spices, including thyme, bay leaves, and paprika, adds a subtle but important layer of flavor that enhances the overall taste of the chowder.

Another important aspect of this recipe is the use of a roux to thicken the broth. By mixing flour with butter and cooking it slowly, I'm able to create a smooth and creamy texture that's perfect for a chowder. This also helps to balance out the flavors and prevent the broth from becoming too watery.

Finally, the key to a great fish chowder is to cook the seafood until it's just done. Overcooking can make the fish tough and dry, so it's essential to monitor the cooking time and temperature carefully. In this recipe, I've included a step to check the internal temperature of the fish to ensure that it reaches a safe minimum internal temperature of 145 F (63 C).

Ingredients You’ll Need

To make this recipe, you'll need a combination of fresh seafood, aromatics, and spices. Be sure to choose the freshest ingredients possible, and don't be afraid to experiment with different types of seafood to find your favorite combinations.

When shopping for ingredients, look for sustainable and responsibly sourced options whenever possible. This will not only help to ensure the health of our oceans, but also provide the best flavor and texture for your dish.

1 lb (450g) cod, cut into 1-inch piecesChoose fresh, sustainable cod for the best flavor and texture. You can also substitute with other firm white fish, such as haddock or halibut.
1/2 lb (225g) scallops, rinsed and patted dryScallops add a touch of sweetness and tenderness to the dish. Be sure to pat them dry before adding to the recipe to prevent excess moisture.
2 tablespoons unsalted butterButter is used to sauté the aromatics and create a rich and flavorful broth. You can also use other types of fat, such as oil or bacon drippings, if preferred.
1 medium onion, dicedOnions add a natural sweetness and depth of flavor to the dish. Be sure to sauté them slowly to bring out their full flavor potential.
3 cloves garlic, mincedGarlic is a key ingredient in many seafood dishes, and adds a pungent flavor to the chowder. Mince it finely to ensure it distributes evenly throughout the dish.
2 stalks celery, dicedCelery adds a fresh, crunchy texture to the dish. Be sure to dice it finely to ensure it cooks evenly and quickly.
1 teaspoon dried thymeThyme is a classic herb used in many seafood dishes, and adds a subtle but important layer of flavor to the chowder.
1/2 teaspoon paprikaPaprika adds a smoky, slightly sweet flavor to the dish. You can also use other types of paprika, such as smoked or sweet, to suit your tastes.
1/2 teaspoon saltSalt is used to enhance the flavor of the dish and bring out the natural sweetness of the seafood. Be sure to use a high-quality salt, such as kosher or sea salt, for the best flavor.
1/4 teaspoon black pepperPepper is used to add a touch of heat and depth to the dish. Be sure to use freshly ground pepper for the best flavor.
2 cups fish stockFish stock is used to create a rich and flavorful broth. You can make your own stock from scratch, or use store-bought for convenience.
1 cup heavy creamHeavy cream is used to add a rich, creamy texture to the dish. You can also substitute with half-and-half or whole milk if preferred.

Ingredients for Block Island Fish Chowder

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp knife and cutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometerColander or strainer

How to Make Block Island Fish Chowder

1
Rinse the cod and scallops under cold water, and pat them dry with paper towels to remove excess moisture.
2
Melt 1 tablespoon of butter in the pot over medium heat. Add the diced onion and cook, stirring occasionally, until it's softened and translucent, about 8-10 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1-2 minutes, until fragrant.
4
Add the diced celery and cook, stirring occasionally, until it's tender, about 5 minutes.
5
Add the thyme, paprika, salt, and pepper, and stir to combine. Cook for 1-2 minutes, until the spices are fragrant.
6
Add the fish stock and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 10-15 minutes, until the flavors have melded together.
7
Add the cod and scallops to the pot, and cook, stirring occasionally, until they're cooked through and flakes easily with a fork, about 5-7 minutes.
8
Use an instant-read thermometer to check the internal temperature of the fish, and ensure it reaches 145 F (63 C).
9
Stir in the heavy cream and cook, stirring constantly, until the mixture is heated through and the cream has thickened slightly, about 2-3 minutes.
10
Taste and adjust the seasoning as needed. Serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired.
11
Let the chowder rest for 5-10 minutes before serving, to allow the flavors to meld together and the cream to thicken further.

Expert Tips

Use the freshest ingredients possible, and choose sustainable and responsibly sourced seafood whenever possible.
Don't overcook the seafood, as it can become tough and dry. Use an instant-read thermometer to ensure the fish reaches a safe internal temperature.
Let the chowder rest for a few minutes before serving, to allow the flavors to meld together and the cream to thicken further.
Experiment with different types of seafood and spices to find your favorite combinations.
Consider making the chowder ahead of time and refrigerating or freezing it for later use.
Serve the chowder with a side of crusty bread or crackers, to mop up the flavorful broth.
Garnish the chowder with chopped fresh herbs or a sprinkle of paprika, for a pop of color and added flavor.

Common Mistakes to Avoid

Overcooking the seafood, which can make it tough and dry.
Not using an instant-read thermometer to ensure the fish reaches a safe internal temperature.
Not letting the chowder rest for a few minutes before serving, which can result in a watery or unappetizing texture.
Using low-quality or stale ingredients, which can affect the flavor and texture of the dish.
Not stirring the chowder constantly when adding the cream, which can cause it to curdle or separate.
Not adjusting the seasoning to taste, which can result in a dish that's too salty or bland.

Variations and Substitutions

Add some diced bell peppers or carrots to the pot for added flavor and nutrition.
Use different types of seafood, such as shrimp or mussels, for a unique twist on the recipe.
Add some diced ham or bacon to the pot for a smoky, savory flavor.
Use coconut milk or cream instead of heavy cream, for a dairy-free or lower-calorie option.
Add some chopped fresh herbs, such as parsley or dill, for a bright, refreshing flavor.
Serve the chowder with a side of crusty bread or crackers, for a satisfying and filling meal.
Make the chowder ahead of time and refrigerate or freeze it for later use, for a convenient and easy meal option.

What to Serve With Block Island Fish Chowder

Serve the Block Island Fish Chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired. Consider serving it with a side of crusty bread or crackers, to mop up the flavorful broth. You can also serve it with a side salad or roasted vegetables, for a well-rounded and nutritious meal.

The chowder is also delicious served with a swirl of cream or a dollop of sour cream, for added richness and flavor. And don't forget to pair it with a glass of white wine or a cold beer, for a truly enjoyable and satisfying meal.

Serve with crusty bread or crackersPair with a side salad or roasted vegetablesGarnish with chopped fresh herbs or a sprinkle of paprikaServe with a swirl of cream or a dollop of sour creamPair with a glass of white wine or a cold beer

Make-Ahead, Storage, Freezing and Reheating

The Block Island Fish Chowder can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the chowder cool to room temperature, then cover it and refrigerate for up to 3 days. To freeze, let the chowder cool to room temperature, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.

To reheat the chowder, simply thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until it's hot and steaming. You can also reheat it in the microwave, in 30-second increments, until it's hot and steaming.

When reheating the chowder, be sure to stir it constantly and adjust the seasoning as needed. You can also add a splash of cream or milk to thin out the chowder, if it's become too thick during refrigeration or freezing.

It's also important to note that the chowder will thicken slightly as it cools, so you may need to adjust the consistency by adding a little more cream or broth. But with proper storage and reheating, the Block Island Fish Chowder will remain a delicious and satisfying meal option for days to come.

Frequently Asked Questions

What type of fish is best to use in the Block Island Fish Chowder?

The best type of fish to use in the Block Island Fish Chowder is a firm white fish, such as cod, haddock, or halibut. You can also use a combination of fish, such as cod and scallops, for added flavor and texture.

Can I use frozen fish in the Block Island Fish Chowder?

Yes, you can use frozen fish in the Block Island Fish Chowder. Just be sure to thaw it first and pat it dry with paper towels to remove excess moisture.

How do I prevent the chowder from becoming too thick or too thin?

To prevent the chowder from becoming too thick, you can add a little more cream or broth. To prevent it from becoming too thin, you can add a little more flour or cornstarch to thicken it.

Can I make the Block Island Fish Chowder ahead of time and refrigerate or freeze it?

Yes, you can make the Block Island Fish Chowder ahead of time and refrigerate or freeze it. Just be sure to let it cool to room temperature before refrigerating or freezing, and reheat it over low heat, stirring occasionally, until it's hot and steaming.

What is the best way to serve the Block Island Fish Chowder?

The best way to serve the Block Island Fish Chowder is hot, garnished with chopped fresh herbs or a sprinkle of paprika, if desired. You can also serve it with a side of crusty bread or crackers, to mop up the flavorful broth.

Can I customize the Block Island Fish Chowder to my tastes?

Yes, you can customize the Block Island Fish Chowder to your tastes. Consider adding different types of seafood, such as shrimp or mussels, or using different spices and herbs to give it a unique flavor.

Is the Block Island Fish Chowder a healthy meal option?

Yes, the Block Island Fish Chowder can be a healthy meal option. It's high in protein and low in calories, and it's made with fresh, sustainable ingredients. Just be sure to use low-fat cream and broth, and to add plenty of vegetables to increase the nutritional value.

Can I make the Block Island Fish Chowder in a slow cooker?

Yes, you can make the Block Island Fish Chowder in a slow cooker. Just be sure to brown the seafood and cook the vegetables before adding them to the slow cooker, and to cook it on low for 2-3 hours, until the flavors have melded together and the seafood is cooked through.

The Full Recipe

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