Creamy fish chowder with potatoes, vegetables, and herbs.
This Fish Chowder is thick, cozy, and full of tender fish pieces and potatoes. It’s creamy without being complicated — you build flavor with sautéed veggies, then simmer until everything turns comforting and rich. No bacon needed here; butter, garlic, and herbs do the heavy lifting. It’s perfect for chilly nights and meal prep lunches.
When you’re craving something warm and comforting, Fish Chowder always hits the spot.
The secret is a quick roux (butter + flour) that thickens the broth into that classic creamy chowder texture.
This Fish Chowder is a reader-favorite style soup because it’s easy, filling, and tastes even better the next day.
Why You’ll Love This Fish Chowder
- Ultimate comfort food: Creamy, cozy soup with tender fish pieces.
- One-pot cleanup: Everything simmers in one pot.
- Meal-prep friendly: Great for lunches all week.
- Family-friendly: Mild, creamy flavor that’s not spicy.
- Flexible: Works with many white fish options.
Ingredients for the Best Fish Chowder
For the chowder
- White fish fillets (about 1 1/2 pounds) – cod, haddock, or tilapia work well; cut into chunks.
- Potatoes (1 1/2 pounds, diced) – thickens naturally; Yukon gold is especially creamy.
- Onion (1, diced) – savory base.
- Celery (2 stalks, diced) – classic chowder flavor.
- Carrots (2, diced) – gentle sweetness.
- Corn (1 cup, frozen or canned drained) – sweet pops; optional but delicious.
- Garlic (3 cloves, minced) – flavor booster.
- Butter (3 tablespoons) – richness; olive oil works too.
- All-purpose flour (3 tablespoons) – thickens the soup.
- Seafood broth or chicken broth (4 cups) – low-sodium helps you control salt.
- Milk (1 1/2 cups) – creamy texture; half-and-half is richer if you want it.
- Bay leaf (1) – subtle depth; optional.
- Dried thyme (1/2 teaspoon) – cozy herb flavor.
- Salt + black pepper – to taste.
How to Make Fish Chowder
- 1. Sauté the base. Melt butter in a pot over medium heat. Cook onion, celery, and carrots 6–8 minutes until softened.
- 2. Add garlic and roux. Stir in garlic 30 seconds. Sprinkle in flour and stir 1 minute until it looks like a thick paste.
- 3. Simmer potatoes. Slowly whisk in broth, scraping up any bits. Add potatoes, bay leaf, thyme, and a pinch of salt. Simmer 12–15 minutes until potatoes are tender.
- 4. Make it creamy. Stir in milk and corn. Simmer 3 minutes, keeping it gentle (no hard boil).
- 5. Cook the fish. Add fish pieces and simmer 4–7 minutes until fish flakes easily. If it looks too thick, add a splash more broth until silky.
Tips for Perfect Fish Chowder
- Keep it gentle after adding milk: A hard boil can cause curdling.
- Cut potatoes small: They cook faster and help thicken the chowder.
- Add fish last: It stays tender when cooked gently at the end.
- Taste at the end: Broths vary, so adjust salt after the fish goes in.
Variations & Substitutions
- Extra veggies: Add chopped spinach at the end until wilted.
- Dairy-light: Use all milk instead of half-and-half.
- Thicker chowder: Mash a few potato chunks against the pot side.
- Seafood mix: Add shrimp in the last 3–4 minutes.
Make-Ahead & Freezing
Fridge: 3–4 days. Reheat gently over low heat, stirring often; add a splash of broth or milk if it thickens. Freezing is possible up to 2 months, but creamy soups can change texture—stir well while reheating to smooth it out.
Serving Suggestions
- With crackers or oyster-style crackers
- With a simple green salad
- With warm bread for dipping
- With roasted veggies on the side
Reader Review
So creamy and comforting — the whole pot disappeared faster than I expected.
Fish Chowder Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Soup
Method: One-Pot Simmer
Cuisine: American
If you make this Fish Chowder, leave a rating, a comment, and share it. What would you add or swap to make it your own?