This fish chowder recipe turns a handful of pantry staples and a few chunks of fresh white fish into the kind of soup that disappears from the pot in one sitting.
It is creamy without being heavy, packed with tender potatoes and flaky fish, and ready in under an hour.
I grew up thinking chowder had to come from a can until I made my first pot of this from scratch on a cold Sunday afternoon.
The whole kitchen smelled like butter, bacon, and the ocean, and I have not gone back to canned soup since.
This version leans on classic New England technique.
A quick bacon and onion base, potatoes simmered until just tender, and big chunks of cod poached gently in milk and cream at the very end.
It is the kind of dinner that feels fancy enough for guests but comes together with ingredients most grocery stores carry.
If you love this style of soup, you will also want to try my seafood chowder recipe the next time shellfish is on sale.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Fish Chowder Recipe
This chowder gets its richness from real cream and butter, not a flour-heavy roux, so the flavor of the fish stays front and center.
- Ready in under an hour, start to finish
- Made with simple, easy-to-find ingredients
- Naturally easy to make gluten-free by skipping the flour thickener
- Freezes and reheats beautifully for easy leftovers
- Endlessly adaptable to whatever fish or shellfish you have on hand
Another cold-weather favorite worth making: Clam Chowder Recipe.
Ingredients
Here is everything you need to make a big pot of fish chowder for six people, most of which is probably already sitting in your kitchen.
- 4 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups clam juice or fish stock
- 1 1/2 pounds Yukon Gold or red potatoes, cut into 1/2-inch cubes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 1/2 pounds wild caught cod fillets, cut into large chunks
- 1 cup frozen corn kernels, optional
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley, plus more for garnish
The smoked, briny flavor of the broth reminds me a lot of my Cullen skink recipe, another creamy fish soup worth bookmarking.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few basics that make the process go smoothly.
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Read Also: Chicken Corn Chowder Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this fish chowder recipe at home, based on years of testing pots, fish, and toppings.
1. Enameled Cast Iron Dutch Oven
A heavy enameled pot holds and distributes heat evenly, which keeps the bottom of the chowder from scorching while the potatoes simmer.
It also goes straight from stovetop to table, which is handy for a soup this good looking.
2. Bar Harbor Clam Juice
Good clam juice adds a briny depth to the broth that plain water cannot match, especially if you are not using shellfish elsewhere in the recipe.
A little goes a long way toward tasting like it simmered all day.
3. Wild Caught Cod Fillets
The fish is the star of this dish, so sourcing firm, sustainably caught cod or haddock genuinely changes the final texture.
Look for fillets that are thick and evenly cut so they poach into big, tender flakes instead of falling apart.
4. Oyster Crackers
No bowl of chowder feels complete in my house without a handful of crunchy oyster crackers on top.
They add texture and soak up just enough broth without turning soggy right away.
If you are a fan of rich, seafood-forward soups, my lobster bisque recipe is another one worth adding to the rotation.
Step-by-Step Instructions: How to Make Fish Chowder
1. Prep the Ingredients
- Chop the bacon into small pieces, about 1/2 inch each.
- Dice the onion and celery into small, even pieces so they cook at the same rate.
- Mince the garlic cloves.
- Peel the potatoes and cut them into 1/2-inch cubes, keeping the pieces roughly the same size for even cooking.
- Cut the cod into large 1 1/2-inch chunks and pat it dry with a paper towel.
- Measure out the flour, clam juice or fish stock, milk, and heavy cream so everything is ready to go.
2. Cook the Bacon
- Set a large Dutch oven or heavy soup pot over medium heat.
- Add the chopped bacon and cook, stirring occasionally, until crisp and browned, about 5 to 7 minutes.
- Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat in the pot.
3. Sauté the Aromatics
- Add the butter to the pot with the reserved bacon fat and let it melt over medium heat.
- Stir in the diced onion and celery.
- Cook, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the Flour and Broth
- Sprinkle the flour over the vegetables and stir well to coat everything evenly.
- Cook for 1 minute, stirring constantly, to cook off the raw flour taste.
- Slowly pour in the clam juice or fish stock while whisking to prevent lumps.
- Add the bay leaf and thyme.
5. Simmer the Potatoes
- Add the cubed potatoes to the pot along with the salt and pepper.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cover and cook for 15 to 18 minutes, or until the potatoes are fork tender but not falling apart.
6. Poach the Fish
- Nestle the cod chunks into the simmering broth in a single layer.
- Add the frozen corn, if using.
- Cover and simmer gently for 6 to 8 minutes, until the fish is opaque and flakes easily with a fork.
- Avoid stirring too much at this stage so the fish stays in big, tender chunks.
7. Finish with Milk and Cream
- Reduce the heat to low.
- Slowly stir in the whole milk and heavy cream.
- Heat gently for 2 to 3 minutes, just until warmed through, without letting the chowder come to a boil.
8. Season and Serve
- Remove the bay leaf and discard it.
- Taste the chowder and adjust the salt and pepper as needed.
- Stir in the chopped parsley and the reserved crispy bacon, saving a little of each for garnish.
- Ladle the fish chowder into bowls and serve hot.
Craving something with a bit more shellfish? My she crab soup recipe is just as comforting.
Tips for The Best Fish Chowder
A few small details make a big difference in how this chowder turns out.
- Choose a firm white fish like cod, haddock, or halibut so it holds its shape while poaching.
- Cut the potatoes into uniform pieces so they finish cooking at the same time.
- Add the dairy at the very end and keep the heat low to prevent curdling.
- Let the chowder rest for 10 minutes off the heat before serving, since the flavor deepens as it sits.
- Reserve a little crispy bacon to sprinkle on top of each bowl for texture.
For another rich, spoonable starter, try my crab bisque recipe next.
Serving Suggestions
Fish chowder is hearty enough to be dinner on its own, but a few sides round it out nicely.
- A big slice of crusty bread or warm cornbread for dipping
- A simple green salad with a light vinaigrette
- Oyster crackers or saltines sprinkled on top
- A crisp white wine, like sauvignon blanc, alongside dinner
My Potato Soup is another cozy option if you want to keep the comfort food theme going all week.
Variations of Fish Chowder
This recipe is easy to adjust once you have the base technique down.
- Swap the cod for haddock, halibut, or even salmon for a different flavor.
- Add cooked shrimp or clams during the last few minutes for a seafood medley.
- Stir in a splash of hot sauce or Old Bay seasoning for a little kick.
- Use coconut milk in place of the cream for a dairy-free version.
- Add diced carrots along with the celery for extra color and sweetness.
Read Also: Corn Chowder Recipe
Storage and Reheating
Fish chowder keeps well and makes for great leftovers.
- Store cooled chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring often, until warmed through.
- Avoid microwaving on high, since it can cause the dairy to separate.
- Freezing is not recommended once the cream has been added, as the texture can turn grainy after thawing.
Looking for something else to make ahead and freeze? My shrimp bisque recipe holds up well in the freezer.
Nutritional Facts
These are approximate values per serving, based on six servings total, and will vary depending on the exact ingredients and brands you use.
- Calories: about 390
- Protein: about 27 grams
- Carbohydrates: about 24 grams
- Fat: about 21 grams
- Fiber: about 2 grams
- Sodium: about 640 milligrams
If you love creamy, vegetable-forward soups too, my broccoli cheddar soup recipe is a house favorite.
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this chowder bring real nutritional value to the table, starting with the fish itself.
- White fish like cod is a lean source of protein and provides omega-3 fatty acids that support heart health.
- Potatoes offer potassium and fiber, especially when the skins are left on.
- Onions and garlic contain antioxidants that may support immune function.
- Dairy like milk and cream provides calcium and vitamin D.
- Fresh parsley adds vitamin K and a boost of fresh flavor without extra calories.
For another cozy seafood option, check out my oyster stew recipe.
FAQs About Fish Chowder
1. What is the best fish to use for fish chowder?
Firm white fish like cod, haddock, or halibut work best because they hold their shape while poaching.
Avoid delicate fish like sole or flounder, since they tend to fall apart in the broth.
2. Can I make fish chowder ahead of time?
Yes, you can make the base of the chowder a day ahead and add the fish and dairy when you are ready to serve.
This helps keep the fish tender instead of overcooked from reheating.
3. Why did my chowder curdle?
Chowder usually curdles when the dairy is added over heat that is too high or when the pot is brought to a boil.
Keep the heat low once you stir in the milk and cream, and warm it through gently instead.
4. Can I use frozen fish for this recipe?
Frozen fish works fine as long as it is fully thawed and patted dry before adding it to the pot.
Excess moisture can water down the broth, so blotting the fish first helps keep the chowder rich.
5. Is fish chowder gluten-free?
This recipe uses a small amount of flour to lightly thicken the broth, but it can easily be left out or swapped for a gluten-free flour blend.
The chowder will be a little thinner without it, but still delicious.
If you enjoy chilled, creamy soups too, my vichyssoise recipe is worth trying in the warmer months.
Fish Chowder
Ingredients
- 4 slices thick-cut bacon chopped
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour or gluten-free flour blend
- 4 cups clam juice or fish stock about 960ml
- 1.5 pounds Yukon Gold or red potatoes about 680g, cut into 1/2-inch cubes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 1.5 pounds wild caught cod fillets about 680g, cut into large chunks; haddock or halibut also work
- 1 cup frozen corn kernels optional
- 1 cup whole milk 240ml
- 1 cup heavy cream 240ml
- 2 tablespoons fresh parsley chopped, plus more for garnish
- Oyster crackers for serving
- Crusty bread or warm cornbread for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Paper towels
- Slotted spoon
Method
- Chop bacon, dice onion and celery, mince garlic, cube potatoes, and cut cod into large chunks, patting it dry with paper towels.
- Cook chopped bacon in a large Dutch oven over medium heat until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate, reserving fat in the pot.
- Melt butter into the bacon fat, then add onion and celery. Cook until soft, about 5 minutes, then add garlic for 30 seconds until fragrant.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly. Slowly whisk in clam juice, then add bay leaf and thyme.
- Add cubed potatoes, salt, and pepper. Bring to a gentle boil, reduce to a simmer, cover, and cook for 15-18 minutes until fork tender.
- Nestle cod chunks into the broth, add frozen corn if using. Cover and simmer gently for 6-8 minutes until fish is opaque and flakes easily.
- Reduce heat to low and slowly stir in milk and heavy cream. Heat gently for 2-3 minutes without boiling.
- Remove bay leaf, adjust seasoning, stir in parsley and reserved bacon. Ladle into bowls and garnish with remaining bacon and parsley.
Nutrition
Notes
- Choose a firm white fish like cod, haddock, or halibut so it holds its shape while poaching.
- Cut potatoes into uniform pieces so they finish cooking at the same time.
- Add dairy at the very end and keep the heat low to prevent curdling.
- Let the chowder rest for 10 minutes off the heat before serving to deepen the flavor.
- Reserve a little crispy bacon to sprinkle on top of each bowl for texture.
- Swap cod for haddock, halibut, or even salmon for a different flavor profile.
- Add cooked shrimp or clams during the last few minutes for a seafood medley.
- Stir in a splash of hot sauce or Old Bay seasoning for a spicy kick.
- Use coconut milk in place of the cream for a dairy-free version.
- Store cooled chowder in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This fish chowder recipe is the kind of meal that turns a plain weeknight into something worth slowing down for.
It is simple enough for a beginner cook, yet special enough to serve when company comes over.
Give it a try this week, and let the smell of butter and bacon fill your kitchen the way it filled mine.
If you make it, I would love to hear how it turned out. Drop a comment below or share a photo, since I always enjoy seeing your versions of this recipe.
Recommended:
- Crawfish Bisque Recipe
- Seafood Stew Recipe
- Chicken Gnocchi Soup Recipe
- Baked Potato Soup Recipe
- Buttermilk Cornbread Recipe
