Easy Fish Chowder Recipe
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This quick and easy Fish Chowder is a no-recipe recipe. It's delicious, extremely adaptable, light, and creamy. Made with cod, a handful of vegetables, and seasoning.
Love seafood chowder? Try JFK's Favorite Fish Chowder recipe or travel to the Emerald Isle with this Irish Seafood Chowder recipe.
Why I Love This Chowder
Perfect for any day, all year long. From summer days to winter days. From the north to the south -- it's a simple, staple fish chowder recipe you will love, every time.
A no-recipe recipe you can memorize, adapt, and make your own, every single time you're in the mood for a delicious chowder!
For another take on a creamy seafood chowder, see this quick-fix salmon chowder with canned salmon, or this mussel and prawn chowder, which reminds me of the Pacific Northwest.
If you love a potato chowder, try my easy Chicken and Potato Chowder for a quick fix and a hearty bowl of soup.
How to Make This Easy Fish Chowder Recipe Your Own
I mentioned a no-recipe recipe. Here's what I mean.
Begin with the bacon -- or not-your choice. I like to use 2 to 3 strips plus a tablespoon of butter to make the soup pot extra delicious. The savory bacon flavor goes a long way in this fish chowder.
Then it's about vegetables. Add a few handfuls of chopped onion to the bacon. Sauté over medium heat until translucent and softened. Sprinkle in a bit of smoked paprika and season with salt and pepper.
Add some chopped carrots to the pot if you'd like. A handful of corn straight off the cob or even frozen adds a sweetness I love. But again, that's just me.
For me, fish chowder isn't complete without potatoes. I prefer Yukon gold or red potatoes. Or a combination, as I've done here.
Let's talk about liquid. All you need is enough to barely cover the potatoes. Fish stock is best, but even water works too.
Bring the chowder to a boil, then reduce the heat to a simmer and cook until the potatoes and vegetables are tender enough to be pierced with a fork and the liquid has reduced. Add a bit of milk or cream and heat over low heat until steamy, but not simmering. It will curdle the milk.
Add the cod or white fish to the pot and cook for about 5 minutes. Or until cooked through.
Chowder anyone? It's delicious with crusty bread, or make your own French bread in one hour!
Chowder Origins
The word chowder is believed to derive from the French "chaudiere." Translated, it roughly means a pot used for cooking soups and stews.
There are many varieties of chowder, as you well know. Here are some of our favorites.
More Chowder Recipes You May Also Enjoy
- Farmers' Market Corn Chowder
- Instant Pot Corn Chowder
- John F. Kennedy's Favorite Fish Chowder Recipe
- Quick Fix Salmon Chowder
- Seafood Chowder with Mussels and Shrimp
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Easy Fish Chowder Recipe
Ingredients
- 3 strips bacon chopped
- 1 tablespoon butter
- 1 medium yellow onion chopped
- 3 carrots chopped
- 3 large Yukon Gold potatoes chopped
- 1 cup corn fresh or frozen
- 2 cups fish stock or chicken stock
- 1 bay leaf
- 1 tablespoon paprika
- 1 ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½-2 pounds cod or other firm whit fish, pin bones removed, cut into 2-inch pieces
- 1 cup milk half and half, or heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a Dutch Oven over medium-high heat and add the butter. Once melted, add the chopped bacon, onions, and carrots. Sauté until translucent and softened; about 3 to 4 minutes.
- Add the potatoes, corn, stock (or water), bay leaf, paprika, salt, and pepper. The liquid should barely cover the potatoes. Add or reduce the liquid as needed.
- Bring the chowder to a simmer, then lower the heat to medium and cook, covered, until the potatoes are mostly soft; 10 to 15 minutes. Remove the lid and reduce the heat to medium-low. Stir in the milk or cream and heat through until it has thickened a bit; 2 to 3 minutes.
- Be careful not to boil the chowder after the milk or cream has been added. Milk curdles easier than cream and needs to be watched more carefully. Reduce heat as needed. Maintain a steamy temperature, not a simmering temperature.
- Add chopped fish to the chowder and cook until the fish cooked through; about 5 minutes. Remove from the heat and add the chopped parsley.
- Serve with crusty bread.
Video
Notes
Fish:
I like cod, but any white, firm fish is perfect.Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Delicious. Pretty much followed the recipe as is but used haddock and some sole that needed to be cooked. I also added some thyme. I also used clam juice with chicken broth. Absolutely fabulous. Definite keeper! Thank you!
Hi Cathy! I'm so happy you enjoyed the fish chowder. It's such an easy and adaptable recipe -- thank you for trying it and letting me know how it worked for you!
What a great recipe! I also added lobster and sea scallops. A definite and delicious go to. Thank you for the recipe ❤️
Thank you, Michelle! You're making my mouth water as it's almost dinner time. I love your seafood choices! Thank you for trying it. I'm so happy you enjoyed it!
Just delicious and so straightforward to make. We buy frozen fish on sale, the poaching is perfect for frozen. I added dry thyme, freshly-grated nutmeg and a bay leaf for another layer of flavor.
Hi Suzanne! I'm so glad you enjoyed this soup. I too have frozen fish and think it's a great recipe for using them!
Delicious
Made this stew for dinner tonight and it's just awesome..My husband really liked it..Wouldn't change a thing..
I like to cook healthy and this recipe was excellent. It was rich creamy full of flavor -- while being low in fat and full of nutrition! I didn't change much from the original recipe. My boyfriend loved this too. Good work.
Hi Roy! I'm so glad you liked it. We love it at our house too, especially in the summer! In fact, it's on my menu this weekend. Thanks for letting me know how you liked it!
Sounds delicious!
This is such a tasty, easy way to add fish to our menu! Love it!