Description
This Creamy Fish Chowder recipe combines tender white fish, hearty potatoes, and a rich broth for the ultimate comfort food. It’s an easy fish chowder that’s perfect for cozy dinners, creamy soup lovers, or seafood fans seeking satisfying, nourishing meals.
Ingredients
2 tablespoons butter
1 cup diced onion
1 cup diced celery
1 cup diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups fish stock or seafood broth
2 cups diced potatoes
1 bay leaf
2 sprigs fresh thyme
1 pound white fish fillets (cod, haddock, or similar)
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots. Sauté until softened and fragrant, about 5-7 minutes.
2. Add garlic and cook for another minute until aromatic.
3. Sprinkle in the flour and stir to coat the vegetables evenly. Cook for 2 minutes to eliminate raw flour taste.
4. Gradually pour in the fish stock while stirring constantly.
5. Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are fork-tender, about 15 minutes.
6. Cut the fish into chunks and gently add it to the pot. Simmer for 5-7 minutes or until the fish is cooked and flakes easily.
7. Stir in the heavy cream and lower the heat. Let it warm through without boiling.
8. Season with salt and black pepper to taste. Remove bay leaf and thyme before serving.
Notes
Use cod, haddock, or another firm white fish for best texture.
You can prepare this chowder ahead and gently reheat without boiling.
Serve with crusty bread, pickled veggies, or a crisp salad for balance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg