This creamy fish chowder is the ultimate comfort food! Packed with tender fish, potatoes, and sweet corn, it warms you right up on chilly days.
Every spoonful feels like a hug! I love pairing it with some crusty bread for dipping. Trust me, you’ll be going back for seconds—maybe even thirds! 😋
Key Ingredients & Substitutions
Fish: Cod, haddock, and halibut are all great choices for this chowder. If you’re looking for a budget-friendly option, try tilapia or even canned salmon for convenience.
Bacon: While bacon adds a lovely smoky flavor, you can leave it out for a lighter soup. Or, use turkey bacon or a smoky seasoning if you’d like a healthier twist.
Potatoes: I recommend using Yukon gold or Russet potatoes for a creamy texture. If you prefer a low-carb twist, cauliflower can be a great replacement!
Corn: Fresh corn brings sweetness, but frozen corn works perfectly too. If you don’t have corn, peas can add a similar pop of color and sweetness.
Heavy Cream: For a lighter version, substitute with half-and-half. You could also use coconut milk for a dairy-free option that still adds creaminess.
What’s the Secret to a Velvety Chowder?
To achieve the dreaminess of a creamy chowder, pay close attention to the roux. A roux is a mixture of flour and fat that thickens the soup. Here’s how to master it:
- Cook the flour for a couple of minutes until it turns slightly golden. This cooks out the raw flavor.
- When adding the broth, do it slowly while whisking constantly. This prevents lumps from forming.
- After adding the cream, keep the heat low. Boiling can cause the cream to curdle, ruining that smooth texture.
Following these steps will give you a chowder that’s creamy and comforting. Enjoy every bowl! 🍲
How to Make Creamy Fish Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb firm white fish fillets (like cod, haddock, or halibut), cut into bite-sized pieces
- 4 slices bacon, chopped (optional for smoky flavor)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh or frozen)
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
For Garnish:
- 1/4 cup fresh parsley, chopped
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes to cook, totaling around 45 minutes. In no time, you’ll have a cozy bowl of soup that’s perfect for any chilly day!
Step-by-Step Instructions:
1. Cook the Bacon:
If you’re using bacon, start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s nice and crispy. Once it’s cooked, use a slotted spoon to remove the bacon and set it aside, leaving the flavorful fat in the pot. If you’re skipping the bacon, just move on to the next step!
2. Sauté the Aromatics:
Add the butter to the pot (if there’s not enough fat from the bacon) and let it melt. Then, add the finely chopped onion and minced garlic. Sauté them for about 5 minutes until they are soft and fragrant!
3. Make the Roux:
Next, sprinkle in the flour and stir it into the sautéed onions and garlic. Cook this mixture for about 1-2 minutes, stirring constantly to create a smooth roux, which will help thicken your chowder.
4. Add the Liquids:
Slowly whisk in the fish stock or vegetable broth, making sure to break up any lumps as you go. The mixture should start to thicken slightly.
5. Add Potatoes and Seasoning:
Now, toss in the diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 15 minutes until the potatoes are nice and tender.
6. Add the Fish and Corn:
Stir in the corn kernels and the bite-sized fish pieces. Simmer gently for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Stir in the Cream:
Lower the heat and pour in the heavy cream (or half-and-half). Stir the chowder gently without boiling, as you want to keep that creamy texture without curdling.
8. Final Touches:
Taste the chowder and adjust the seasoning if needed, adding more salt and pepper to your liking.
9. Serve and Enjoy:
Serve the chowder hot, garnished with the delicious cooked bacon bits and fresh parsley. If you like a bit of zing, add a squeeze of lemon juice over the top!
10. Pair it Up:
Enjoy this cozy, creamy fish chowder with some crusty bread or oyster crackers for the perfect meal. Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fish for This Recipe?
Absolutely! Just ensure the frozen fish is completely thawed before adding it to the chowder. Thawing overnight in the fridge or placing it in a sealed bag and submerging it in cold water works well!
How Can I Make This Chowder Gluten-Free?
To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold water before adding to help thicken the chowder without clumps!
How Do I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to maintain the creamy texture without boiling.
Can I Add Extra Vegetables to This Chowder?
Yes! Feel free to add vegetables like carrots, celery, or even spinach for added nutrition and flavor. Just make sure to adjust the cooking time accordingly to ensure they are tender.