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
Scale
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.
