Smoky Fish Chowder

This fish chowder features a rich tomato broth, hearty potatoes, smoky chorizo, and savory fish that is not only fast, but is sure to be a hit at your table!


  • 8 ounces Spanish chorizo (cured sausage), thinly sliced
  • 4 leeks (white and light green parts), cut into half-moons
  • 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
  • 1 28-ounce can diced tomatoes
  • kosher salt and black pepper
  • 2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
  • 1/2 cup chopped fresh flat-leaf parsley


In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.

Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.

Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.

Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.

Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.

*Editor’s Note: Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in your supermarket, use bacon instead.

Recipe and photo from