Name: Creamy Fish Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb white fish (cod, haddock, or halibut), cut into chunks; 4 slices bacon, chopped; 1 medium yellow onion, diced; 2 garlic cloves, minced; 2 stalks celery, diced; 2 medium carrots, diced; 2 medium potatoes (Yukon Gold or Russet), peeled and cubed; 4 cups chicken or seafood stock; 1 cup heavy cream; 2 tablespoons butter; 1 bay leaf; 1 teaspoon fresh thyme (or 1/2 tsp dried); Salt, to taste; Black pepper, to taste; 2 tablespoons fresh parsley or chives, chopped (for garnish)

There’s something undeniably comforting about a bowl of warm, creamy fish chowder on a cool day. I grew up on the coast, where fresh fish was always within reach, and this dish brings back memories of breezy evenings, salty air, and family dinners that lingered long after the last spoonful. The richness of the cream, the tenderness of the fish, and the subtle kick from herbs and spices make this chowder deeply satisfying and surprisingly simple to pull together.

What I love most about this creamy fish chowder is how adaptable it is. Whether you’re using cod, haddock, or a medley of seafood, the result is always comforting and hearty. It’s a one-pot meal that feels both rustic and elegant, perfect for impressing guests or just indulging in a cozy night at home. With a slice of crusty bread on the side, it’s the kind of meal that makes you slow down and savor every bite.

Why You’ll Love This Creamy Fish Chowder

This chowder is more than just a soup—it’s a creamy, comforting, full-flavored dish that brings the ocean to your table. You’ll love how quickly it comes together without skimping on flavor. It’s also incredibly flexible, allowing you to use different types of fish or shellfish, depending on what you have on hand. The combination of hearty potatoes, smoky bacon, and delicate fish swimming in a creamy, herby broth is pure comfort food magic.

What Kind of Fish Should I Use?

The beauty of fish chowder lies in its versatility. I usually go for firm white fish like cod, haddock, or halibut—they hold up well in the soup and absorb the flavors beautifully. If you’re feeling a little adventurous, try tossing in some smoked fish or shrimp for added depth. Avoid delicate fish like sole, which might fall apart during cooking.

Options for Substitutions

If you’re dairy-free, you can swap the heavy cream for full-fat coconut milk or a plant-based cream alternative. Bacon can be left out entirely for a pescatarian version, or replaced with turkey bacon or smoked tofu for a different twist. Potatoes are traditional, but sweet potatoes or even cauliflower florets work well if you’re looking for a lower-carb option. Fresh herbs like dill or thyme can easily be swapped for dried in a pinch.

Ingredients for This Creamy Fish Chowder

White fish (cod, haddock, or halibut): The star of the show. Choose a firm white fish that holds its shape and absorbs the creamy, herby flavors of the broth.

Bacon: Adds a smoky depth and savory richness to the base of the chowder. You can also use pancetta or omit it for a pescatarian version.

Yellow onion: Brings aromatic sweetness and forms the base flavor along with bacon and garlic.

Garlic cloves: Enhances the broth with a warm, aromatic touch that ties the savory components together.

Celery: Adds crunch and a mild peppery freshness that balances the richness of the cream.

Carrots: Offer sweetness and a subtle earthiness, plus a beautiful pop of color in the creamy broth.

Potatoes (Yukon Gold or Russet): These give the chowder its hearty texture, absorbing flavors while providing creaminess as they soften.

Chicken or seafood stock: The flavor backbone of the soup; use seafood stock for a stronger oceanic essence.

Heavy cream: Adds luscious creaminess and richness, making the soup silky smooth.

Butter: Used to sauté vegetables and adds depth to the base.

Bay leaf and fresh thyme: Infuse the chowder with warmth and subtle herbal notes.

Salt and black pepper: Essential for seasoning; adjust to taste.

Fresh parsley or chives (for garnish): Adds a fresh, vibrant finish to every bowl.

Step 1: Sauté the Bacon

Start by placing a large, heavy-bottomed pot or Dutch oven over medium heat. Add chopped bacon and cook until browned and crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Step 2: Sauté the Aromatics

Add butter to the bacon fat, then toss in the diced onion, celery, carrots, and garlic. Sauté for 5–7 minutes until the vegetables begin to soften and the onions turn translucent.

Step 3: Add the Potatoes and Herbs

Stir in the diced potatoes, bay leaf, and thyme. Mix to coat the potatoes in the buttery mixture. Let everything cook for about 2–3 minutes to draw out flavor.

Step 4: Pour in the Stock

Add chicken or seafood stock, making sure the vegetables are just covered. Bring to a boil, then reduce to a simmer. Cook uncovered for 10–15 minutes or until the potatoes are tender.

Step 5: Add the Fish

Gently nestle the chunks of fish into the simmering broth. Cook for about 5–7 minutes or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.

Step 6: Stir in the Cream

Lower the heat and slowly pour in the heavy cream. Stir gently to combine. Let the chowder simmer (don’t boil) for another 5 minutes so all the flavors meld together.

Step 7: Final Touches

Remove the bay leaf and check for seasoning. Add salt and pepper to taste. Stir in half of the reserved bacon and sprinkle the rest on top when serving.

Step 8: Garnish and Serve

Ladle the creamy fish chowder into bowls, garnish with chopped parsley or chives, and serve with crusty bread or oyster crackers.

How Long to Prepare the Creamy Fish Chowder

Prep Time: Preparing this chowder is relatively quick and straightforward. It usually takes about 15–20 minutes to chop the vegetables, dice the bacon, and portion the fish. Having everything prepped before you start cooking helps the process go smoothly.

Cook Time: Once cooking begins, the chowder comes together in about 30–35 minutes. This includes sautéing the vegetables, simmering the potatoes, gently poaching the fish, and finishing with the cream. Altogether, you can have this hearty, delicious dish ready in under an hour.

Tips for Perfect Creamy Fish Chowder

Use fresh, high-quality fish for the best flavor and texture. Frozen is fine too, just make sure it’s fully thawed and patted dry.
Don’t overcook the fish—add it towards the end and simmer just until it flakes.
Cut your vegetables evenly so they cook at the same rate.
For an even creamier texture, mash a few of the cooked potatoes before adding the fish.
Let the chowder rest for 10 minutes before serving to allow flavors to deepen.

Watch Out for These Mistakes While Cooking

Boiling the cream: This can cause it to split or become grainy. Always simmer gently after adding cream.
Over-stirring the fish: Stirring too much will break the fish into mush. Gently fold it in and let it cook untouched.
Adding fish too early: The fish will fall apart if cooked too long. Add it after the potatoes are tender.
Underseasoning: Taste and adjust salt and pepper before serving; the cream and potatoes soak up a lot of seasoning.
Skipping the aromatics: Onion, garlic, and herbs are crucial to building flavor. Don’t leave them out.

What to Serve With Creamy Fish Chowder?

1. Crusty Bread

Perfect for soaking up the creamy broth. Sourdough or a rustic baguette is ideal.

2. Oyster Crackers

A classic chowder topping that adds crunch and a touch of nostalgia.

3. Simple Green Salad

A light, crisp salad with vinaigrette balances the richness of the chowder.

4. Roasted Asparagus

Adds a fresh, earthy contrast to the creamy soup.

5. White Wine

A chilled glass of dry white wine, like Sauvignon Blanc, complements the delicate fish flavors beautifully.

Storage Instructions

Refrigeration: Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling as it may separate the cream and overcook the fish.

Freezing: Creamy soups generally don’t freeze well due to separation, but you can freeze it before adding the cream. When reheating, add fresh cream at the end of cooking for the best texture.

Estimated Nutrition

Note: Nutrition values may vary based on exact ingredients and quantities used.

Calories: ~380 per serving
Protein: 28g
Carbohydrates: 22g
Fat: 21g
Saturated Fat: 11g
Fiber: 2g
Cholesterol: 70mg
Sodium: 680mg
Sugar: 3g

Frequently Asked Questions

What kind of fish is best for chowder?

Firm white fish like cod, haddock, or halibut work best because they hold their shape and have a mild flavor.

Can I make this chowder dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative.

Can I use frozen fish?

Absolutely. Just make sure it’s fully thawed and patted dry before cooking.

How do I thicken the chowder if it’s too thin?

Mash some of the cooked potatoes into the broth, or add a slurry of flour and water before the cream.

Is this recipe gluten-free?

Yes, as long as your broth and bacon are gluten-free. Always double-check labels.

Conclusion

Creamy Fish Chowder is the ultimate comfort meal—rich, flavorful, and surprisingly simple to make. Whether you’re looking for a cozy winter dinner or an elegant starter for a seafood-inspired feast, this recipe delivers. With its hearty texture, creamy base, and customizable ingredients, it’s a must-try for any home cook who loves warm, soulful food straight from the sea. Pair it with some crusty bread and good company, and you’ve got yourself a meal to remember.