This super satisfying, all-in-one, one-pot chowder combines meaty white fish, hearty potatoes, and baby spinach, flavored with Old Bay Seafood seasoning blend and comes together pretty quickly. It freezes well in single servings and is best rewarmed in the microwave or stovetop at a light simmer.
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay Seasoning
- 2 cups bottled clam juice or fish stock
- 2 cups water
- 1 tablespoon fresh thyme leaves
- 1 ½ pounds Yukon gold potatoes, peeled and cut into ¾-inch cubes
- Kosher salt and freshly ground black pepper
- 2 cups half & half
- 1 ½ pounds halibut, cod, rockfish, lingcod (or any combination)
- 2 cups baby spinach, coarsely chopped
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- Oyster crackers for serving
- Melt the butter in a medium pot or Dutch oven over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in flour and Old Bay Seasoning.
- Stir in the clam juice, water, thyme, and potatoes and bring to a boil. Season lightly with salt and pepper and cook over medium heat, stirring occasionally, until slightly thickened and the potatoes are tender, 8 to 10 minutes. Stir in the half & half and bring just to a simmer.
- Meanwhile, remove the skin and any pin bones from the fish and cut into 1-inch pieces. Add the fish and spinach and cook until the spinach wilts and the fish is just cooked through, 2 to 3 minutes. Stir in the parsley and chives, and season with salt and pepper to taste. Serve with oyster crackers. Enjoy!
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Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.