If you are craving something warm, comforting, and utterly delicious, this Creamy Fish Chowder Recipe is just what you need. It’s a beautiful blend of tender white fish, velvety potatoes, sweet corn, and aromatic herbs swimming in a luscious, creamy broth. Every spoonful feels like a hug, filled with textures and flavors that come together harmoniously. Whether you’re cooking for family or friends, this chowder promises to wow everyone at your table with its richness and soul-satisfying goodness.
Ingredients You’ll Need
The magic of this Creamy Fish Chowder Recipe lies in its simple, thoughtful ingredients. Each component contributes to the chowder’s depth—potatoes add body, fish brings delicate flavor, and fresh vegetables offer both texture and freshness. Let’s break down the essentials that make this chowder a must-try.
- White fish fillets: Use cod, haddock, or pollock cut into chunks; they provide tender flakes and mild flavor that soak up the broth beautifully.
- Yukon Gold potatoes: These creamy potatoes hold their shape well and add a hearty texture.
- Yellow onion: Finely chopped for a subtle sweetness that deepens the chowder’s flavor.
- Celery: Adds a refreshing crunch and a hint of earthiness.
- Carrots: Peeled and diced to introduce color and a gentle natural sweetness.
- Garlic: Minced to infuse warmth and a touch of boldness.
- Corn kernels: Use fresh or frozen for bursts of sweetness and pop of texture.
- Fish stock: Acts as a savory foundation; seafood stock or low-sodium chicken broth are good substitutes.
- Whole milk: Adds creamy smoothness without overpowering flavors.
- Heavy cream: Richness that rounds out the chowder into pure comfort food.
- Unsalted butter: For sautéing veggies and infusing depth.
- Fresh thyme leaves: Provide an aromatic, earthy note that elevates the chowder.
- Bay leaf: A subtle layer of herbal fragrance.
- Kosher salt and black pepper: Balance and enhance all flavors.
- Fresh parsley: Chopped and stirred in at the end to brighten the final dish.
How to Make Creamy Fish Chowder Recipe
Step 1: Sauté the Aromatics
Begin by melting butter in a large soup pot over medium heat. Add the finely chopped onion, celery, and carrots, and sauté until they soften and become fragrant, about five minutes. Stir in minced garlic and cook for another minute. These softened vegetables form the savory base, bringing sweetness and depth that set the tone for the chowder’s amazing flavor.
Step 2: Simmer Potatoes with Herbs
Next, add the diced Yukon Gold potatoes, fresh thyme leaves, and a bay leaf to the pot. Pour in the fish stock, bringing it all to a gentle simmer uncovered. Let the potatoes cook until they’re tender but still hold their shape, which usually takes 10 to 12 minutes. This stage ensures the potatoes soak up the aromatic broth, thickening the chowder naturally.
Step 3: Cook the Fish and Add Corn
Now, it’s time to add the star ingredients: the fish pieces and corn kernels. Cover the pot and gently simmer, careful not to boil, for 6 to 8 minutes until the fish turns opaque and flakes easily. This gentle cooking preserves the fish’s delicate texture while the sweet corn adds bursts of freshness and color to the chowder.
Step 4: Finish with Dairy and Seasoning
Remove the bay leaf and reduce the heat to low. Pour in the whole milk and heavy cream, stirring gently while flaking the fish into larger chunks. Season with kosher salt and black pepper to taste. This creamy addition transforms the broth into a silky, luscious soup that feels indulgent yet balanced.
Step 5: Heat Through and Adjust Seasoning
Allow the chowder to heat gently for another 3 to 5 minutes without boiling, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed, making sure every bite is perfectly seasoned and the creaminess shines through beautifully.
Step 6: Stir in Fresh Parsley and Serve
Finally, turn off the heat and stir in chopped fresh parsley. This little burst of green adds a fresh herbal note and beautiful contrast. Serve your Creamy Fish Chowder Recipe piping hot with crusty bread or oyster crackers for an unforgettable meal.
How to Serve Creamy Fish Chowder Recipe
Garnishes
A sprinkle of fresh parsley is not only charming but also cuts through the richness of the chowder. For an extra flavor kick, try topping it with crispy bacon bits or a dash of smoked paprika. A squeeze of fresh lemon juice can brighten each spoonful and add a delightful zing.
Side Dishes
The creamy texture and hearty flavors call for simple, rustic companions. Crusty artisan bread or buttery oyster crackers are perfect for soaking up every last drop. A crisp green salad with a light vinaigrette provides a refreshing balance to the rich chowder, making the meal feel complete.
Creative Ways to Present
For a cozy dinner party, serve the chowder in individual bread bowls to impress guests and keep it warm longer. Garnish with colorful finely chopped chives or microgreens to elevate the visual appeal. Pair with a chilled glass of crisp white wine or a light beer to complement the chowder’s creamy flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder, transfer any leftovers to an airtight container and refrigerate. It will keep well for up to three days. The flavors actually deepen after a night in the fridge, making the next meal just as delicious.
Freezing
This Creamy Fish Chowder Recipe can be frozen, but it’s best to do so before adding the dairy. Freeze the base soup with vegetables and fish in an airtight container for up to one month. When ready to eat, thaw in the fridge overnight, then gently reheat and add milk and cream fresh to maintain that luscious texture.
Reheating
Reheat the chowder slowly on low heat, stirring often to prevent scorching. Avoid boiling as the cream can separate. If needed, add a splash of milk or cream during reheating to revive the creamy richness and ensure it tastes just as fresh as the first time.
FAQs
Can I use canned fish instead of fresh?
While fresh fish is ideal for this Creamy Fish Chowder Recipe because of its texture and flavor, you can use canned fish in a pinch. Just add it at the end to warm through gently, as canned fish cooks quickly and can become mushy if overcooked.
What other types of fish work well in this chowder?
Besides cod, haddock, or pollock, you can try halibut, tilapia, or even salmon for a richer taste. It’s best to use firm, flaky white fish so it holds up during cooking and flakes nicely in the chowder.
Is it possible to make this chowder dairy-free?
Absolutely! Swap out whole milk and heavy cream for coconut milk or cashew cream for a dairy-free version. Just keep in mind that these substitutes may add subtle changes in flavor and texture, but the chowder will still be wonderfully creamy.
How thick should the chowder be?
Ideally, the chowder should be creamy yet slightly brothy — thick enough to coat a spoon but still smooth. The potatoes help naturally thicken it, and the cream boosts richness without making it gummy or overly heavy.
Can I add other vegetables to this chowder?
Definitely! Diced bell peppers, diced zucchini, or peas can add fun texture and color. Just add them according to their cooking times to keep everything perfectly tender and flavorful.
Final Thoughts
There’s something truly special about creating a bowl of this Creamy Fish Chowder Recipe from scratch—the way the flavors meld and the comforting warmth it brings. It’s a dish that feels both humble and indulgent, perfect for chilly evenings or whenever you want to treat yourself to a soul-warming meal. I genuinely encourage you to try making this chowder soon; it might just become your new favorite weeknight dinner to share with loved ones!
Print
Creamy Fish Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy Fish Chowder is a comforting and hearty seafood soup featuring tender white fish, Yukon Gold potatoes, fresh vegetables, and a rich blend of milk and cream. This classic chowder is simmered gently to preserve delicate flavors and topped with fresh parsley for a bright finish. Ideal for a cozy dinner, it pairs perfectly with crusty bread or oyster crackers.
Ingredients
Chowder Base
- 2 tablespoons unsalted butter
- 1 cup yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 1 cup carrots, peeled and diced
- 3 cloves garlic, minced
Main Ingredients
- 1 pound white fish fillets (such as cod, haddock, or pollock), cut into 2-inch pieces
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
Liquids & Seasoning
- 3 cups fish stock (or seafood stock or low-sodium chicken broth)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
Garnish
- 2 tablespoons chopped fresh parsley (for serving)
Instructions
- Sauté Vegetables: Melt the butter in a large soup pot over medium heat. Add the finely chopped onion, celery, and carrots. Sauté the mixture until the vegetables are softened and fragrant, about 5 minutes. Then stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Potatoes: Add the diced Yukon Gold potatoes to the pot along with the fresh thyme leaves, bay leaf, and fish stock. Bring the mixture to a gentle simmer over medium heat and cook uncovered until the potatoes are just tender, about 10 to 12 minutes.
- Add Fish and Corn: Carefully add the white fish pieces and corn kernels to the pot. Cover and let the chowder simmer gently—do not allow it to boil—to ensure the fish cooks through gently. This should take about 6 to 8 minutes, until the fish is opaque and flakes easily with a fork.
- Finish with Cream and Seasoning: Remove the bay leaf from the pot. Reduce the heat to low and pour in the whole milk and heavy cream. Gently stir the chowder, flaking the fish into large chunks as you do so. Season with kosher salt and ground black pepper, adjusting to taste.
- Heat Through: Let the chowder heat gently on low heat without boiling, stirring occasionally, for 3 to 5 minutes so the flavors meld and the chowder is warmed through.
- Serve: Turn off the heat and stir in the chopped fresh parsley. Serve the creamy fish chowder hot, accompanied by crusty bread or oyster crackers for a satisfying meal.
Notes
- Use firm white fish like cod, haddock, or pollock for the best texture.
- Be careful not to boil the chowder after adding the milk and cream to prevent curdling.
- For a thicker chowder, mash some of the cooked potatoes before adding the fish.
- Fresh thyme works best but dried thyme is a good substitute; adjust quantities accordingly.
- Leftovers store well in the refrigerator for up to 2 days but are best enjoyed fresh.
