Perfect Kosher Fish Chowder With Creamy Pareve Base

By /
Jump to Recipe Print Recipe

I started making fish chowder when I realized how much I missed those rich, warming soups from coastal restaurants. The challenge was creating something that felt indulgent without dairy, since keeping kosher means I can’t mix fish with actual cream. After quite a bit of experimenting in my kitchen, I figured out that cashew cream mixed with good fish stock creates that silky texture you want in chowder.

Building Flavor Without Dairy in Fish Chowder

This recipe uses firm white fish like cod or halibut, which holds up beautifully during the cooking process. I add the fish in two stages. Some goes into the pot early to infuse the base with flavor, while the rest gets stirred in at the end so you have those perfect flaky chunks in every spoonful. The vegetables are classic chowder fare: onions, celery, carrots, and plenty of diced potatoes.

The Two-Stage Fish Technique

The secret to getting the consistency right is making a proper roux first, then slowly whisking in your liquids. Don’t rush this part because lumpy chowder is nobody’s friend. I use a combination of fish stock and the soaking liquid from the cashews, which adds richness without any heaviness. Fresh dill and a squeeze of lemon at the end brighten everything up.

This chowder works perfectly for Friday night dinner or any time you want something comforting that won’t leave you feeling overstuffed. I like to serve it with crusty bread or simple crackers. It reheats well too, though you might need to thin it with a bit more stock since it thickens as it sits.

Perfect Kosher Fish Chowder With Creamy Pareve Base - American recipe
I started making fish chowder when I realized how much I missed those rich, warming soups from coastal restaurants. The challenge was creating something that felt indulgent without dairy, since keeping kosher means I can't mix fish with actual cream. After quite a bit of experimenting in my kitchen, I figured out that cashew cream mixed with good fish stock creates that silky texture you want in chowder. This recipe uses firm white fish like cod or halibut, which holds up beautifully during the cooking process. I add the fish in two stages. Some goes into the pot early to infuse the base with flavor, while the rest gets stirred in at the end so you have those perfect flaky chunks in every spoonful. The vegetables are classic chowder fare: onions, celery, carrots, and plenty of diced potatoes. The secret to getting the consistency right is making a proper roux first, then slowly whisking in your liquids. Don't rush this part because lumpy chowder is nobody's friend. I use a combination of fish stock and the soaking liquid from the cashews, which adds richness without any heaviness. Fresh dill and a squeeze of lemon at the end brighten everything up. This chowder works perfectly for Friday night dinner or any time you want something comforting that won't leave you feeling overstuffed. I like to serve it with crusty bread or simple crackers. It reheats well too, though you might need to thin it with a bit more stock since it thickens as it sits.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the cashew cream
  • 3/4 cup raw cashews
  • 1 cup hot water for soaking
For the chowder
  • 2 pounds firm white fish fillets cod, halibut, or haddock, skin removed
  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 2 medium carrots diced
  • 3 tablespoons all-purpose flour
  • 4 cups fish stock or vegetable stock
  • 1 1/2 pounds Yukon gold potatoes peeled and diced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh dill chopped
  • 2 tablespoons fresh lemon juice

Method
 

Prepare the cashew cream
  1. Place cashews in a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Drain cashews, reserving the soaking liquid. Blend cashews with 3/4 cup of the soaking liquid until completely smooth and creamy. Set aside.
Make the chowder
  1. Cut fish into 2-inch pieces. Season with salt and pepper, then set aside.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook for 6-8 minutes until vegetables are softened.
  3. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the flour and create a roux.
  4. Slowly whisk in fish stock, making sure to break up any lumps. Add potatoes, bay leaves, and thyme. Bring to a simmer.
  5. Add half of the fish pieces to the pot. Simmer for 15 minutes until potatoes are tender and fish is cooked through.
  6. Stir in the cashew cream and remaining fish pieces. Cook for 3-4 minutes until the new fish is just cooked through.
  7. Remove bay leaves. Season with salt and pepper to taste. Stir in fresh dill and lemon juice just before serving.

Notes

The chowder will thicken as it sits, so add more stock when reheating if needed. For a smoother texture, you can blend half the soup before adding the final fish pieces. Store covered in the refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top