When you’re craving something warm, creamy, and loaded with tender chunks of fish, this classic fish chowder hits the spot. It’s easy, hearty, and the perfect meal for chilly evenings or when you want to bring a little seaside comfort to your table.
Made with flaky white fish, potatoes, and veggies, all simmered in a creamy broth, this chowder is kid-friendly, family-approved, and ready in under an hour. Serve it with crusty bread or oyster crackers for the ultimate cozy meal!
🛒 What You’ll Need
- 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
- 4 slices bacon, chopped (optional for smoky flavor)
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken broth or seafood stock
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 ½ cups whole milk
- ½ cup heavy cream
- Salt & pepper, to taste
- Fresh parsley or chives, for garnish
👩🍳 Pro Tips for Creamy, Flavorful Fish Chowder
- Use firm, flaky white fish like cod or haddock—they hold up well in the broth.
- Don’t overcook the fish—add it at the end so it stays tender and moist.
- For a thicker chowder, mash some of the potatoes after cooking.
- Love smoky flavor? The bacon base adds a delicious, savory depth.
- Add a splash of clam juice or seafood stock for even more coastal flair.
🔄 Substitutions & Variations
- Skip the bacon for a lighter, pescatarian version
- Swap fish for shrimp or scallops for a seafood chowder twist
- Use plant-based milk and butter for a dairy-free option
- Add thyme or bay leaf for extra herbal flavor
- Stir in cooked clams or mussels to make it a full seafood chowder
🔪 Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Knife and cutting board
- Measuring cups and spoons
🕒 Make Ahead & Storage Tips
- Chowder can be made ahead and stored for up to 3 days in the fridge
- Reheat gently on the stove—avoid boiling to keep fish tender
- Not recommended for freezing (cream-based soups can separate)
🔥 How to Make Creamy Fish Chowder
1️⃣ Cook Bacon & Veggies
In a large pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon. Add butter, then sauté onions, celery, and carrots for 5–6 minutes until softened.
2️⃣ Make the Base
Stir in garlic and cook 1 minute. Sprinkle with flour and cook another minute, stirring constantly. Gradually add chicken broth, stirring until smooth.
3️⃣ Simmer with Potatoes
Add potatoes and bring to a gentle simmer. Cook for 10–12 minutes, until potatoes are fork-tender.
4️⃣ Add Fish & Finish
Stir in milk, cream, and corn. Gently add fish chunks and simmer for 5–7 minutes, until fish is opaque and flakes easily. Season with salt and pepper.
5️⃣ Serve
Ladle chowder into bowls, sprinkle with cooked bacon and fresh herbs, and serve with bread or crackers.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently—don’t boil or the fish may overcook
- Freezing not recommended for cream-based chowder
🐟 Cozy, Creamy, and Classic
This easy fish chowder brings all the comfort of a coastal café to your kitchen. It’s hearty, creamy, and full of wholesome, simple ingredients. Perfect for warming up with your family on a chilly night!
Tried it? Let me know if you went classic or added your own seafood twist! 🌿🍲
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