Creamy Fish Chowder Recipe
A comforting, creamy fish chowder packed with flaky white fish, tender potatoes, and savory aromatics. This hearty soup blends rich cream, fresh herbs, and a flavorful broth for a soothing meal perfect on chilly days or casual family dinners. Easy to customize with seafood additions, dairy-free options, and spice twists. Serve with crusty bread or oyster crackers for the ultimate cozy experience.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Ladle
- Soup bowls
- Optional: immersion blender
Ingredients
- 1 lb firm white fish fillets (cod, haddock, halibut), skinless and boneless, cut into chunks
- 4 slices bacon or salt pork, diced (optional)
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 3 medium Yukon Gold potatoes, peeled and cubed
- 4 cups fish stock, clam juice, or chicken broth
- 1 cup heavy cream or half-and-half (or coconut milk for dairy-free)
- 2 tbsp all-purpose flour or cornstarch (for thickening)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tbsp butter or oil (if no bacon)
- Fresh parsley or chives for garnish
- Optional: smoked paprika, white wine, lemon juice to taste
Instructions
- Prepare the base: In a large pot, cook diced bacon over medium heat until crisp. Remove bacon, leaving fat in pot (or use butter/oil if skipping bacon).
- Sauté aromatics: Add onion, celery, and garlic. Cook gently until soft and fragrant, about 5 minutes.
- Add potatoes and broth: Stir in cubed potatoes, thyme, bay leaf, and pour in stock. Bring to a simmer, cover, and cook until potatoes are tender, about 15–20 minutes.
- Make thickener: In a small bowl, whisk flour with a few tablespoons of cold water to form a slurry. Stir into the simmering chowder to thicken slightly.
- Add fish: Gently fold in fish chunks. Simmer over low heat until fish is opaque and flakes easily, about 5–7 minutes.
- Add cream: Stir in cream gently and warm through without boiling. Season with salt, pepper, and optional lemon juice or white wine. Remove bay leaf.
- Serve: Ladle chowder into bowls, garnish with crispy bacon (if reserved), fresh parsley or chives. Serve with crusty bread or oyster crackers.
Notes
- Fish choice: Use fresh or thawed frozen fish for best texture. Avoid overcooking fish to keep it tender.
- Thickening: Adjust thickness with more or less flour slurry or by partially pureeing some of the potatoes.
- Dairy-free: Substitute cream with coconut milk or cashew cream, and use vegetable broth instead of fish stock.
- Storage: Keeps refrigerated up to 3 days; reheat gently. Avoid freezing with cream; freeze base without cream.
- Flavor boosters: Add a splash of white wine when simmering or a sprinkle of smoked paprika for depth.
- Serving: Accompany chowder with crusty bread or oyster crackers and a crisp green salad for a complete meal.