Charley's Chowder Recipe

Prepare broth

In a medium saucepan, combine the fish stock, white wine and bay leaves. Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer while you build the chowder base. Keep covered to retain aroma.

Temper dairy

In a small bowl, combine the milk and cream and set aside at room temperature so they won't seize when added later.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until butter melts and foams. Add the diced onion and fennel and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the diced red pepper and cook 2 minutes more.

Add garlic and spices

Stir in the minced garlic, smoked paprika, dried oregano and red pepper flakes. Cook 1 minute until fragrant, taking care not to brown the garlic.

Cook potatoes & tomatoes

Add the diced potatoes and chopped tomatoes to the pot. Pour in 1 cup of the warm fish stock and scrape any browned bits from the bottom of the pot. Bring to a simmer, cover, and cook until potatoes are just tender, about 10–12 minutes.

Cook optional sausage

If using chorizo or Spanish sausage, push the vegetables to the side and add the sliced sausage to the pot. Brown the sausage 2–3 minutes to render some fat and build flavor, then stir into the vegetables.

Combine stock and simmer

Once potatoes are tender, pour the remaining warm fish stock into the pot (reserve bay leaves if you prefer to keep them whole), stir to combine, and simmer gently for 5 minutes to meld flavors.

Add dairy and finish broth

Reduce heat to low. Slowly stir in the milk and cream mixture, then add the lemon juice and half the chopped parsley. Heat gently—do not boil—until the chowder is hot and slightly thickened, about 3–4 minutes. Taste and adjust seasoning with salt and pepper.

Poach seafood

Add the firm white fish pieces to the simmering chowder first, tucking them into the liquid. After 2 minutes, add the shrimp and scallops (if using). Simmer gently until fish flakes easily and shrimp are opaque, about 3–4 more minutes total. Do not overcook; seafood should be tender.

Stir in the remaining chopped parsley and optional basil or dill. Check final seasoning and add additional salt, pepper, or a squeeze of lemon if desired.

Ladle the chowder into warmed bowls. Sprinkle each serving with reserved fennel fronds and grated Parmesan or Pecorino if using. Finish with a drizzle of extra-virgin olive oil and serve lemon wedges on the side for squeezing.