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Chunky Snapper and Root Vegetable Chowder Recipe

Sandy Verma | February 23, 2026 10:24 AM CST

Hearty chunks of snapper, smoky bacon, and root vegetables come together in a single pot in this well-balanced, stick-to-your-ribs chowder.
Keeping both the pieces of fish and vegetables chunky and large gives the chowder substance and visual appeal.
Your choice of fish stock, clam juice, or chicken broth plus milk brings everything together into a savory, cohesive whole without overpowering the main ingredients.

Through his seafood-centric restaurant, The Ordinary, Charleston chef Mike Lata has access to the best fish in the American South. For this dish, however, he uses whatever is fresh. “This dish is a great way to stretch one fish to feed your whole family,” he says. “Sometimes, I’ll even swap in leftover fish cheeks or collar from my fishmonger.”

Substituting the snapper with another fish

The snapper in this recipe can be swapped for another firm white fish, such as cod, halibut, pollock, monkfish, or haddock. You could also use a mix of shellfish, though the cooking method may need slight adjustment. Avoid delicate fish like sole or flounder, as well as very lean fish such as tuna or swordfish.

Notes from the Food & Wine Test Kitchen

Thick-cut bacon has a juicy bite and meaty flavor that holds up nicely in the soup.
Use fish stock, clam juice, or chicken broth, depending on your preference and availability.
Do your best to cut the potatoes, turnips, parsnips, and celery root into uniform 1-inch cubes so that everything cooks evenly.

Suggested pairing

Vivid, full-bodied dry German Riesling.