Rainy Day Fish Chowder

Easy homemade seafood chowder with salmon, halibut, and nourishing bone broth

We are in a stretch of rain that has been unrelenting for a month. At times, our farm feels like a ship at sea, socked in with foggy mist and then tossed around by pelting rain. Thunder booms behind us and lightening streaks across the night sky. We run to batten down the hatches clutching our raincoats tight to our chin. 

There is something extraordinarily different about a storm on the coast- the smells, the colors, the cool yet muggy warmth. 

And out beyond it all, the white-capped waves keep moving, steady and strong. It is so uniquely coastal.

These types of rainy days call for a meal that feels both grounding and restorative — simple ingredients gently cooked, coming together into something far greater than the sum of its parts.

This easy homemade fish chowder is the kind of recipe you come back to again and again during the rainy season. Built on a nourishing bone broth, filled with tender potatoes, and finished with chunks of wild salmon and halibut, it’s hearty without being heavy. 

It doesn’t rely on complicated techniques or hard-to-find ingredients. Just good wild fish, a well-made broth, and a little time at the stove.

The kind of meal you ladle into a bowl, stand at the counter for a moment, and take that first quiet bite—while the rain keeps falling outside.

⭐️Wild caught salmon and halibut: Shop Wild Caught Fish

⭐️Start with deeply nourishing broth: Shop Broth Bundles

Ingredients

½ lb coho salmon

½ lb halibut

2 TBS butter

½ onion, diced

2 cloves garlic, minced

4 medium potatoes, diced 

4 cups broth (chicken or light beef broth)

1–1½ cups milk or cream

1–2 cups green beans, chopped

½–1 tsp dried thyme

salt and black pepper to taste

chopped parsley as garnish

 

Method

1. Build the Base

Melt butter in a large pot over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook for 30 seconds, just until fragrant.

2. Simmer the Potatoes

Add diced potatoes and broth, making sure everything is fully covered. Bring to a gentle boil, then reduce to a low simmer. Cook for 12–15 minutes, until potatoes are tender and beginning to soften.

3. Add the Vegetables

Stir in green beans. Simmer for 3–4 minutes, just until they begin to soften but still hold their shape.

4. Cook the Fish Separately

While the chowder is simmering, cook your fish in a separate pan. Heat a skillet over medium heat and add a little butter. Place the salmon and halibut in the pan and cook gently until just done—about 3–4 minutes per side, depending on thickness.

Remove from the pan and let rest for a few minutes.

This step allows you to easily remove any bones and keeps the fish from overcooking in the broth. Once slightly cooled, cut or flake the fish into large, bite-sized pieces.

5. Add the milk or cream

Reduce heat to low. Stir in milk or cream and gently warm through. Do not boil. Season with thyme, salt, and plenty of black pepper.

6. Bring It Together

For a thicker chowder, mash a few potatoes directly in the pot. Gently fold the cooked fish into the chowder. Let it warm through for a minute or two, just until everything is brought together. Avoid prolonged simmering at this stage—this keeps the fish tender and prevents it from becoming tough.

Finish with a small pat of butter for a smooth, rich texture and garnish with chopped parsley.

Why Make Seafood Chowder at Home?

When you make chowder at home, you control the quality of every ingredient.

Using wild-caught fish and a slow-simmered broth ensures your meal is:

✔ Rich in natural collagen and minerals

✔ High in protein and healthy fats

✔ Free from additives and preservatives

✔ Naturally thickened without flour

✔ Deeply flavorful and nutrient-dense

This isn’t just soup — it’s a simple, traditional way of cooking that brings comfort, nourishment, and real food back to the table.