If you’re craving something rich, comforting, and wonderfully satisfying that feels like a warm hug in a bowl, then this Creamy Fish Chowder Recipe is exactly what you need. Packed with tender chunks of flaky fish, velvety cream, and hearty potatoes, every spoonful brings together a perfect balance of flavors and textures. This chowder is not just a meal; it’s a celebration of simple ingredients elevated to something truly special. Whether it’s a chilly evening or a casual dinner with friends, this recipe will quickly become your go-to for a soul-soothing dish that’s both easy to make and impossible to resist.
Ingredients You’ll Need
The magic of this chowder lies in its straightforward yet essential ingredients, each playing a unique role in building the perfect bowl. From the smoky crunch of bacon to the creamy indulgence of heavy cream and the fresh touch of parsley, these components come together harmoniously to create depth and comfort.
- 1 lb white fish fillets (cod, haddock, or halibut): Choose firm, flaky fish for the perfect texture that holds up in the chowder.
- 4 medium Yukon Gold or Russet potatoes, peeled and diced: These add heartiness and help thicken the chowder naturally.
- 4 slices bacon, chopped: Bacon brings in a smoky, crispy contrast that livens up every bite.
- 1 small onion, diced: Onion is a foundational flavor that adds sweetness and aroma.
- 2 cloves garlic, minced: Garlic adds a subtle punch that rounds out the savory profile.
- 2 stalks celery, chopped: Celery provides a refreshing crunch and mild earthiness.
- 4 cups fish or chicken stock: The broth base infuses the chowder with richness and depth.
- 1 cup heavy cream: This is key to the chowder’s luscious, creamy texture.
- 2 tablespoons unsalted butter: Butter enhances the dish’s silkiness and flavor.
- 1 bay leaf: Adds an aromatic, herbaceous note that elevates the soup’s complexity.
- 1 teaspoon dried thyme: Thyme balances the flavors with a gentle earthiness.
- Salt and pepper to taste: These simple seasonings bring all the ingredients into perfect harmony.
- 2 tablespoons fresh parsley, chopped: Fresh parsley adds a bright, herbaceous finish.
How to Make Creamy Fish Chowder Recipe
Step 1: Prepare Your Ingredients
Start by peeling and dicing the potatoes to bite-sized pieces. Chop the onion and celery, mince the garlic, and cut the fish fillets into generous chunks. Having everything prepped ensures your cooking process goes smoothly and quickly, which is perfect for a hearty weeknight meal.
Step 2: Cook the Bacon Until Crispy
In a large pot, cook the chopped bacon over medium heat until it’s golden and crispy. The smoky fat rendered from the bacon will add incredible depth to your chowder, so don’t toss the fat out. Instead, leave about 1 to 2 tablespoons in the pot to build your flavor base. Once crisp, remove the bacon and set it aside for garnish.
Step 3: Sauté Aromatics
Add the butter to the warm bacon fat. Toss in the diced onion, celery, and garlic, and sauté them until they soften and become fragrant, about five minutes. This step brings out their natural sweetness and creates the aromatic foundation that carries through the entire chowder.
Step 4: Cook Potatoes in Stock with Herbs
Stir in the diced potatoes, bay leaf, and dried thyme, then pour in the fish or chicken stock. Bring everything to a simmer and let it cook for about 15 minutes, or until the potatoes are tender but still hold their shape. This simmer not only softens the potatoes but also allows the herbs to infuse subtle, earthy flavors.
Step 5: Add Fish and Cream
Gently stir in the fish chunks and heavy cream, keeping the heat low so the chowder simmers gently and does not boil. Cooking the fish slowly helps it stay tender and flaky while melding all the creamy, comforting flavors together. This takes about 5 to 7 minutes—just enough time for the fish to cook through beautifully.
Step 6: Season and Finish
Season your chowder with salt and pepper to taste. Don’t forget to remove the bay leaf—that little herb worked hard to enrich the flavor but isn’t meant to be eaten. Finally, sprinkle the crispy bacon and fresh parsley over the top just before serving to add bright color and that irresistible crunch.
How to Serve Creamy Fish Chowder Recipe
Garnishes
Adding garnishes like crispy bacon and chopped fresh parsley not only brightens up the dish visually but also adds contrasting textures and fresh flavor notes that bring the chowder to life with each bite. A light drizzle of good-quality olive oil or a dash of smoked paprika can also elevate the presentation and flavor.
Side Dishes
This chowder pairs beautifully with crusty bread or buttery garlic rolls—perfect for sopping up every luscious drop. A simple green salad with a zesty vinaigrette offers a refreshing balance to the richness of the chowder, making your meal complete and satisfying.
Creative Ways to Present
For a charming, rustic touch, serve the chowder in hollowed-out bread bowls or individual mini cast-iron skillets for casual entertaining. You can also jazz it up with a sprinkle of grated sharp cheddar or a few corn kernels stirred in for a subtle sweetness and added texture.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Fish Chowder Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container and make sure it cools to room temperature before refrigerating to maintain the best flavor and texture.
Freezing
While it’s best enjoyed fresh, you can freeze the chowder for up to one month. To avoid the cream separating, cool the chowder completely, then transfer it to a freezer-safe container. When thawing, do so in the refrigerator overnight and reheat gently on the stove.
Reheating
Reheat your chowder slowly over low heat, stirring occasionally to prevent scorching. If the chowder thickens too much, simply add a splash of stock or cream to bring it back to that perfect creamy consistency.
FAQs
Can I use frozen fish for this chowder?
Absolutely! Just make sure to thaw the fish completely and pat it dry before adding it to the chowder to prevent excess water from diluting the flavors.
Is there a substitute for heavy cream?
You can use half-and-half or evaporated milk for a lighter version, though the texture will be less rich and creamy. Coconut milk is a great dairy-free alternative that adds a subtle sweetness.
Can I make this chowder vegetarian?
To make a vegetarian version, swap the fish with hearty vegetables like corn and mushrooms, use vegetable stock, and omit the bacon. Adding smoked paprika can help replicate that smoky flavor.
What fish is best for chowder?
Firm, white fish like cod, haddock, or halibut are perfect thanks to their mild flavor and firm texture which holds up well during cooking.
How thick should the chowder be?
The chowder should be pleasantly thick, creamy, and spoonable but not overly heavy or pasty. The potatoes help naturally thicken the broth while keeping it smooth and hearty.
Final Thoughts
This Creamy Fish Chowder Recipe is a true crowd-pleaser that turns everyday ingredients into a luxurious experience. It’s perfect for cozy nights when you want something seriously satisfying without fuss. Give it a try—you might just discover your new favorite way to savor fish and comfort in one delicious bowl!
Print
Creamy Fish Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy fish chowder is a comforting and hearty soup made with tender white fish, tender potatoes, crispy bacon, and a rich, velvety cream broth. Perfect for a cozy meal, it combines sautéed aromatics and savory flavors with fresh herbs to create a delicious, satisfying dish that serves four.
Ingredients
Fish and Vegetables
- 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
Broth and Seasonings
- 4 cups fish or chicken stock
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Dairy and Fat
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Additional Ingredients
- 4 slices bacon, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Peel and dice the potatoes. Chop the onion, celery, and garlic. Cut the fish into bite-sized chunks to ensure even cooking.
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon with a slotted spoon and set aside. Leave 1-2 tablespoons of bacon fat in the pot for added flavor.
- Sauté Aromatics: Add the unsalted butter to the pot with the bacon fat. Sauté the diced onion, celery, and minced garlic until they become soft and fragrant, about 5 minutes, creating a flavorful base for the chowder.
- Simmer Potatoes: Add the diced potatoes, bay leaf, and dried thyme to the pot. Pour in the fish or chicken stock and bring the mixture to a simmer. Cook for approximately 15 minutes, or until the potatoes are tender but not falling apart.
- Add Fish and Cream: Gently stir in the chunks of fish and the heavy cream into the pot. Simmer gently—avoid boiling—to cook the fish until it flakes easily with a fork, about 5-7 minutes. This careful cooking preserves the delicate texture of the fish.
- Season and Garnish: Season the chowder with salt and pepper to taste. Remove the bay leaf. Before serving, top the chowder with the crispy bacon pieces and sprinkle freshly chopped parsley over the dish for brightness and an herbal finish.
Notes
- Use firm white fish varieties like cod, haddock, or halibut for best texture and flavor.
- Do not boil the chowder after adding cream to prevent curdling and preserve creaminess.
- For a thicker chowder, mash some of the cooked potatoes before adding the fish and cream.
- Substitute heavy cream with half-and-half for a lighter chowder, but creaminess may be reduced.
- Leftover chowder can be refrigerated for up to 2 days and reheated gently on the stovetop.
