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Creamy Chipotle Fish Chowder with Hominy

  • Soup / Stew
  • All White Fish
  • Braise / Simmer
  • Grace Parisi
  • One-pot
  • Active Time:20 min
  • Total Time:30 min
  • Servings:4
Photo by Rachael Martin

Bacon and chipotle chiles double up the smokiness in this satisfying, warming chowder. Hominy, a key ingredient pozole, adds a tortilla chip-like flavor and a satisfying chew. If you can’t find it at your local grocery store, fresh or frozen corn is a fine substitute. Or, you could double up on the tortilla chips for garnish!


  • 3 slices bacon, finely diced

  • 1 medium sweet onion, finely chopped

  • 2 teaspoons chopped chipotles in adobo, plus more for serving

  • 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

  • 1 (15-ounce) can white or yellow hominy, drained and rinsed

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons all-purpose flour

  • 2 cups half & half or milk

  • 1 ½ pounds halibut, salmon, cod, rockfish (or any combination) Available in Our Seafood Subscription Box

  • 2 tablespoons chopped cilantro

  • Tortilla chips or saltine crackers for serving


Cook the Potatoes

Cook the bacon in a medium pot or Dutch oven over medium-high heat until crispy and browned, about 6 minutes, stirring occasionally. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in 1 to 2 teaspoons of the chipotles (depending on heat preference).

Add the clam juice or stock, water, thyme, potatoes, and hominy, and bring to a boil. Season lightly with salt and pepper and cook over medium heat until the potatoes are tender, 6 to 8 minutes.

Simmer the Fish

Meanwhile, remove the skin and any pin bones from the fish and cut into 1-inch pieces. Whisk the flour into the half & half until no lumps remain, then stir into the soup and bring to a boil. Simmer over medium-low heat until slightly thickened, about 5 minutes. Add the fish and cook until just cooked through, 2 to 3 minutes. Stir in the cilantro and season with salt and pepper to taste. Serve with tortilla chips and more chipotle if desired. Enjoy!

Pro Tips

Pair it Up

A pinot gris or gewürztraminer from the Alsace region of France will have great floral notes, a hint of sweetness, and the right amount of acidity for creamy chowder.


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