This creamy fish chowder is a cozy, flavorful soup that blends tender chunks of fish with potatoes and a rich, savory broth. Featuring mild white fish and hearty vegetables, it’s a satisfying one-pot meal perfect for chilly evenings or anytime you need a comforting dish. The texture is thick and creamy without being heavy, with the potatoes adding body and the fish providing subtle ocean-fresh flavor.
With simple ingredients and approachable steps, this chowder brings together aromatic onions and garlic, soft potatoes, and a luscious finish of cream for that classic chowder feel. It’s a versatile recipe that works well for family dinners, meal prep, or as a warming starter before a larger meal.
Equipment
- Large stockpot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Ladle
Ingredients
- Butter – 2 tablespoons
- Onion, diced – 1 medium
- Garlic cloves, minced – 2–3
- All-purpose flour – 2 tablespoons
- Fish stock or chicken broth – 4 cups
- Potatoes, peeled and diced – 2 cups
- Bay leaf – 1
- White fish fillets (such as cod or haddock), cut into chunks – 1 pound
- Corn kernels – 1 cup (optional)
- Heavy cream – 1 cup
- Salt—to taste
- Black pepper—to taste
- Fresh parsley, chopped—for garnish
Instructions
- Heat butter in a large pot over medium heat until melted.
- Add diced onion and minced garlic; cook until onions are soft and translucent, about 3–5 minutes.
- Sprinkle flour over the onion and garlic mixture. Stir constantly for about 2 minutes to form a roux.
- Gradually pour in the stock or broth while stirring to avoid lumps forming.
- Add diced potatoes and the bay leaf. Bring the liquid to a gentle simmer and cook until the potatoes are tender, about 10–15 minutes.
- Add the fish chunks and corn if using. Cook for an additional 5–7 minutes, until the fish is cooked through and flakes easily.
- Stir in the heavy cream and warm through, but do not boil.
- Remove the bay leaf. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6
- Cuisine: American / Seafood
- Course: Main / Soup
How to Store
- Allow the chowder to cool completely before storing.
- Transfer to airtight containers and refrigerate for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the consistency.
- You can also freeze the chowder for up to 3 months. Thaw overnight in the refrigerator before reheating.
What Not to Do
- Do not boil the chowder after adding the cream; aggressive boiling can cause the cream to separate.
- Do not add the fish too early, or it may break apart and become mushy.
- Avoid undercooking the potatoes; they should be tender but not falling apart.
Tips & Variations
- For extra richness, add a splash of white wine before adding the stock.
- Substitute coconut milk for cream to make a dairy-free version.
- Add diced celery or carrots for extra vegetable flavor.
- Serve with crusty bread or oyster crackers for dipping.
- Try adding a pinch of smoked paprika for a subtle smoky taste.
Approximate Nutrition
- Calories: ~380 per serving
- Protein: ~25 g
- Carbohydrates: ~28 g
- Fat: ~18 g
- Fiber: ~4 g
- Sugar: ~3 g
Ingredients
Method
- Heat butter in a large pot over medium heat until melted.
- Add diced onion and minced garlic; cook until onions are soft and translucent, about 3–5 minutes.
- Sprinkle flour over the onion and garlic mixture. Stir constantly for about 2 minutes to form a roux.
- Gradually pour in the stock or broth while stirring to avoid lumps forming.
- Add diced potatoes and the bay leaf. Bring the liquid to a gentle simmer and cook until potatoes are tender, about 10–15 minutes.
- Add the fish chunks and corn if using. Cook for an additional 5–7 minutes, until the fish is cooked through and flakes easily.
- Stir in the heavy cream and warm through, but do not boil.
- Remove the bay leaf. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
- Protein: ~25 g
- Carbohydrates: ~28 g
- Fat: ~18 g
- Fiber: ~4 g
- Sugar: ~3 g
Conclusion
This creamy fish chowder provides a comforting blend of protein, vegetables, and flavorful broth that feels indulgent without being heavy. With hearty potatoes and tender fish in every spoonful, it makes for a satisfying meal that’s both nourishing and delicious. Its simple steps and pantry-friendly ingredients make it a go-to recipe for weeknight dinners or cozy weekend lunches.
FAQs
- Can I use frozen fish?
Yes—be sure to thaw it completely and pat it dry before cooking. - Can this chowder be made dairy-free?
Yes—substitute coconut milk or your favorite plant-based cream alternative. - Is this recipe freezer-friendly?
Yes, freeze in airtight containers and thaw before reheating. - What fish is best for chowder?
Mild white fish like cod or haddock works well in this recipe. - Can I add other seafood?
Yes—shrimp, scallops, or clams can be added for variety.
