Bermuda Fish Chowder Recipe: Island-Inspired Spiced and Hearty Bowl

This Bermuda fish chowder brings a taste of the island to your kitchen with its rich, spiced broth and tender fish. I developed this recipe after testing multiple versions to capture the authentic flavors while keeping it simple for home cooks.

The key is building layers of flavor with traditional ingredients like Gosling’s Black Seal rum and Outerbridge’s sherry peppers. These give the chowder its signature depth and warmth that sets it apart from ordinary fish soups.

You’ll end up with a hearty, hearty bowl filled with flaky fish, potatoes, and a broth that’s both spiced and comforting. It’s the kind of dish that warms you from the inside out.

Perfect for a cozy dinner or when you want to transport your taste buds to Bermuda. Here’s how to make it.

Ingredients for Bermuda Fish Chowder

Rich broth, tender fish, and island spices come together in this comforting bowl.

The rum and sherry peppers are non-negotiable for authentic flavor. Gosling’s Black Seal is the gold standard (any liquor store carries it), and Outerbridge’s sherry peppers are worth hunting down at specialty shops or online. For the fish, cod or haddock hold up best—avoid flaky fish like sole. Fresh is ideal, but frozen works (thaw completely first). The bacon adds smokiness, so don’t skip it unless you’re going fully pescatarian.

No Gosling’s? Any dark rum will do in a pinch. Can’t find sherry peppers? A mix of hot sauce and a dash of sherry wine gets you close. The potatoes can be Russets if that’s what you’ve got (they’ll be slightly mealier). Want more veg? Add a diced bell pepper with the onion—it’s not traditional but tastes great. The tomato paste is for depth, not volume, so don’t stress over exact amounts.

This chowder tastes even better the next day (the flavors meld like magic). Keeps in the fridge for 3-4 days or freezes beautifully for 3 months. Reheat gently to avoid breaking up the fish—stovetop is best. Always remove the bay leaves before serving (nobody wants to bite into one).

Step-by-Step Instructions for Bermuda Fish Chowder

This island-inspired dish comes together beautifully when you build the flavors layer by layer.

Step 1: Render the Bacon and Sauté the Aromatics

Cut the 4 slices bacon into ½-inch pieces and cook in a large Dutch oven over medium heat until crispy. I use thick-cut bacon because it holds up better in the soup and adds a meaty texture. Remove the bacon with a slotted spoon and set aside, but leave the rendered fat in the pot.

In the same pot, add the finely diced yellow onion, 2 celery stalks, and 2 carrots. Cook for 5-7 minutes until the vegetables soften and the onion turns translucent. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Step 2: Build the Flavor Base with Tomatoes and Spices

Add the 2 tbsp tomato paste and stir for 1 minute to deepen its flavor. This step is crucial—cooking the tomato paste briefly removes the raw taste and enhances its natural sweetness. Then add the 1 can diced tomatoes (with juices), 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 0.5 tsp black pepper.

Pour in the 0.5 cup Gosling’s Black Seal Rum and 2 tbsp Outerbridge’s Sherry Peppers, scraping up any browned bits from the bottom of the pot. The rum’s deep molasses notes and the sherry peppers’ spicy-sweet kick are what make this chowder authentically Bermudian.

Step 3: Simmer the Potatoes and Fish Stock

Add the 1.5 lb cubed Yukon Gold potatoes and 4 cups fish stock to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes until the potatoes are just tender when pierced with a fork.

I prefer Yukon Golds because they hold their shape well but still add a creamy texture to the chowder. Don’t overcook them at this stage—they’ll continue to soften as the soup finishes. Taste the broth now and adjust the salt if needed, keeping in mind the bacon and sherry peppers already add saltiness.

Step 4: Add the Fish and Finish the Chowder

Gently fold in the 1.5 lb white fish fillets, breaking them into 2-inch chunks as you add them. Simmer for 8-10 minutes until the fish is opaque and flakes easily with a fork. Avoid stirring vigorously to keep the fish pieces intact.

Return the crispy bacon to the pot and let it warm through for 2 minutes. The fish should be tender and the potatoes fully cooked. Remove the bay leaves before serving. This chowder tastes even better the next day, as the flavors meld and deepen overnight.

Creative Variations of This Dish

New England Style

Swap the Gosling’s Black Seal Rum for ¼ cup apple cider vinegar and add 1 tsp Old Bay seasoning. This gives a tangy, herbaceous twist that reminds me of my Boston childhood. Use clams or haddock for a more traditional New England seafood chowder. 🌊

Spicy Caribbean Kick

Add 1 diced Scotch bonnet pepper with the onions and 1 tsp allspice with the thyme. Replace the rum with dark coconut rum for a tropical flair. The heat and sweetness balance beautifully with the fish.

Creamy Manhattan Version

Stir in ½ cup heavy cream at the end for a richer texture. Add ½ cup corn kernels and ½ cup diced red bell pepper for color and sweetness. This reminds me of Manhattan clam chowder but with a Bermudian twist.

Vegetarian Island Bowl

Omit the fish and bacon, and use chickpeas and hearts of palm for protein. Replace fish stock with vegetable broth. Add 1 cup diced sweet potatoes for extra heartiness. The rum and sherry peppers still give it that island flavor. 💛

Smoky Grilled Variation

Grill the fish fillets for 3-4 minutes per side before adding to the chowder. This adds a smoky depth. Use smoked paprika instead of black pepper for an extra layer of flavor. Perfect for summer cookouts.

Quick Weeknight Version

Use pre-cooked shrimp or scallops instead of fish fillets. They’ll cook in just 3-4 minutes. Add 1 cup frozen peas at the end for a quick, nutritious boost. This is my go-to for busy evenings.

Frequently Asked Questions