Creamy Fish Chowder with Potatoes and Corn Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
