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Fish Chowder Recipe

Fish Chowder

iamwinfred
This fish chowder recipe turns pantry staples and fresh white fish into a creamy, comforting soup that disappears in one sitting. Ready in under an hour, it features tender potatoes, flaky cod, and a rich broth that's flavorful without being heavy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 390 kcal

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

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

For Serving

  • Oyster crackers for serving
  • Crusty bread or warm cornbread for serving

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 24gProtein: 27gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 640mgPotassium: 870mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 18mgCalcium: 10mgIron: 8mg
Keyword cod chowder, creamy fish soup, fish chowder, New England chowder
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