The same tips apply here as in the soup section. Really consideration comes down to the base ingredients in the soup. For tomato based fish soups, Italian, Spanish, or Southern French whites are a good option.
Light soft reds from Tuscany, Austria or Beaujolais are a good choice. In some cases you could even consider lighly chilling them.
Creamy chowders look to go with a fresh unoaked Chardonnay either from the New or the Old World.