Creamy Fish Chowder with Potatoes and Corn Recipe

Introduction

Fish chowder is a warm, comforting dish perfect for any season. This creamy, hearty soup combines tender white fish with potatoes and a hint of garlic, creating a satisfying meal that’s easy to prepare for family and friends.

Ingredients

• 1 lb (450g) white fish fillets (such as cod, haddock, or halibut)
• 1 cup (240ml) heavy cream
• 4 cups (960ml) fish stock or chicken broth
• 3 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (150g) corn kernels (optional)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Optional: 1 cup (240ml) white wine, for deglazing

Instructions

1. Step 1: Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Step 2: Stir in the flour and cook for 1-2 minutes to create a roux, which will thicken the chowder.
3. Step 3: If using, pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for a couple of minutes until the wine reduces slightly.
4. Step 4: Add the fish stock or chicken broth and the bay leaf. Bring to a boil, then lower the heat and add the diced potatoes. Simmer until the potatoes are tender, about 15 minutes.
5. Step 5: Cut the fish into bite-sized pieces. Add the fish and corn kernels (if using) to the pot, gently simmering until the fish is cooked through, about 5-7 minutes.
6. Step 6: Stir in the heavy cream, and season with salt and pepper to taste. Heat through but do not boil.
7. Step 7: Remove the bay leaf and discard. Ladle the chowder into bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

• Use a mix of seafood like shrimp or scallops for a seafood chowder twist.
• For a thicker chowder, mash some of the potatoes before adding the fish back into the pot.
• Add a pinch of smoked paprika or a little cayenne pepper for a subtle smoky heat.
• Fresh dill can replace parsley for a different flavor profile.

Storage

Store leftover fish chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid freezing as the cream and potatoes may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this chowder?

Yes, frozen fish works well. Just thaw it completely before cooking and drain any excess moisture to avoid thinning the chowder.

What can I use if I don’t have fish stock?

Chicken broth is a good substitute if fish stock isn’t available. You can also enhance vegetable broth with a splash of soy sauce or a piece of kombu seaweed for more depth.

Creamy Fish Chowder with Potatoes and Corn Recipe

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★★★★★

4.7 from 70 reviews

This Fish Chowder recipe offers a creamy, comforting bowl of savory white fish cooked in a rich, velvety broth with potatoes, onions, and a touch of fresh parsley. Perfect for a hearty meal, this chowder balances delicate seafood flavors with the warmth of a traditional cream-based soup, enhanced by optional corn kernels for sweetness and white wine for depth.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb (450g) white fish fillets (such as cod, haddock, or halibut)
• 1 cup (240ml) heavy cream
• 4 cups (960ml) fish stock or chicken broth
• 3 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (150g) corn kernels (optional)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• 1 cup (240ml) white wine (optional, for deglazing)

Instructions

1. Prepare the base: In a large pot over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes. This creates the aromatic foundation for the chowder.
2. Create the roux: Sprinkle the flour over the softened onions and garlic, stirring constantly for 2-3 minutes to cook out the raw flour taste. The roux will thicken the chowder and give it a creamy texture.
3. Deglaze the pot (optional): Pour in the white wine, stirring and scraping any browned bits from the bottom to incorporate more flavor. Allow the wine to reduce slightly for about 2-3 minutes.
4. Add liquid and seasonings: Slowly whisk in the fish stock or chicken broth along with the bay leaf. Bring the mixture to a simmer, allowing it to thicken slightly and the flavors to meld.
5. Cook the potatoes: Add the diced potatoes to the pot. Cover and simmer for about 10-15 minutes or until the potatoes are tender when pierced with a fork.
6. Add fish and corn: Gently stir in the fish fillets and optional corn kernels. Simmer gently for another 5-7 minutes, until the fish is opaque and flakes easily with a fork.
7. Finish with cream and seasoning: Lower the heat and stir in the heavy cream. Heat through without boiling. Season with salt and pepper to taste. Remove the bay leaf before serving.
8. Garnish and serve: Ladle the chowder into bowls and sprinkle with freshly chopped parsley for a fresh, vibrant finish. Serve warm with crusty bread if desired.

Notes

• Use firm white fish that holds together well when cooked, such as cod or haddock.
• If you prefer a thicker chowder, add an extra tablespoon of flour when making the roux.
• The white wine is optional but adds a lovely complexity; substitute with extra broth if preferred.
• Corn kernels add a sweet contrast but can be omitted for a more traditional chowder.
• Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent curdling of the cream.

Keywords: fish chowder, creamy fish soup, seafood chowder, cod chowder, haddock recipe, quick chowder, comfort food seafood