The Ultimate Creamy Fish Chowder Recipe: Warm, Hearty, and Easy to Make

Imagine a cold evening, and there’s nothing quite like a big, steaming bowl of homemade fish chowder to bring warmth and comfort to your soul. This classic creamy fish chowder recipe is not just incredibly satisfying; it’s also a wonderfully healthy option for lunch or dinner, and surprisingly simple to prepare. Forget complicated cooking – this recipe is designed to be straightforward, allowing you to enjoy a gourmet-tasting meal with minimal fuss. Whether you’re a seasoned chef or a kitchen novice, you’ll find this easy fish chowder a delightful addition to your culinary repertoire.

Our fish chowder delivers a perfect balance of tender white fish, soft potatoes, and flavorful vegetables, all simmered in a rich, creamy broth. It’s the kind of dish that feels like a warm hug, making it ideal for chilly days or when you simply crave something deeply comforting. Plus, with simple, readily available ingredients, you won’t need to hunt for exotic items to create this family-favorite meal.

Why This Fish Chowder Recipe Works Every Time

This particular fish chowder recipe stands out because it combines delicious flavor with remarkable simplicity and flexibility. We’ve honed it to be a dependable, crowd-pleasing dish that you’ll want to make again and again. Here’s why it’s so effective:

Common Ingredients, Exceptional Flavor

At its heart, this tasty fish chowder relies on common, everyday ingredients you likely already have in your pantry or can easily find at any grocery store. Carrots, celery, onions, and potatoes form a robust, aromatic base, creating a depth of flavor that complements the delicate white fish beautifully. This accessibility means you can whip up a batch whenever the craving strikes, without a special shopping trip.

Highly Adaptable to Your Preferences

One of the greatest strengths of this recipe is its adaptability. While we used Pollock for its mild flavor and firm texture, your favorite white fish will work just as wonderfully. Feel free to experiment with cod, haddock, tilapia, or even snapper. In fact, keeping an eye on what white fish is on sale can make this an even more economical and convenient meal. The key is to use a lean, flaky white fish that cooks quickly and absorbs the rich flavors of the broth.

Beyond the fish, you can adjust the vegetables to your liking. Adding corn for a touch of sweetness or a sprinkle of fresh dill for a herbaceous note can elevate the dish further. The broth itself offers flexibility; while we recommend a blend of seafood stock and water to prevent an overpowering “fishy” taste, you can adjust the ratio based on the intensity of flavor you prefer. This makes it a truly versatile recipe that can be tailored to individual tastes and what you have on hand.

Key Ingredients for Your Delicious Fish Chowder

Crafting a truly memorable fish chowder starts with a selection of fresh, high-quality ingredients. Here’s a closer look at what you’ll need to gather, along with a few notes on why each component is essential:

ingredients for fish chowder — Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Olive Oil: Essential for sautéing our aromatic vegetables, building the foundational flavors of the chowder.
Carrots, Celery, and Yellow Onion: This classic trio, known as a mirepoix, provides the backbone of flavor. Diced uniformly, they soften and release their sweetness into the broth.
Red Potatoes: Chosen for their waxy texture, red potatoes hold their shape well during cooking, preventing them from becoming mushy, which is key for a good chowder. Feel free to use Yukon Golds for a similar result.
Seafood Stock and Water: A balanced combination is crucial. Seafood stock provides a rich, oceanic depth, while water prevents the flavor from becoming overly intense, allowing the delicate taste of the fish and vegetables to shine.
Bay Leaves: These fragrant leaves infuse the chowder with a subtle, aromatic complexity that enhances the overall flavor profile.
White Fish (Frozen or Fresh): As mentioned, Pollock is a great choice, but cod, haddock, or tilapia are excellent alternatives. Using frozen fish is convenient and works perfectly since it’s added towards the end of the cooking process.
Unsalted Butter and All-Purpose Flour: These two components are the basis for our roux, which will thicken the chowder to its signature creamy consistency.
Evaporated Milk: Unlike heavy cream, evaporated milk provides a wonderful richness and creaminess without being overly heavy, giving our chowder a silky texture.
Salt and White Pepper: Seasoning is vital. White pepper is preferred over black pepper in light-colored sauces and dishes like chowder because it provides a milder, less assertive heat and doesn’t leave visible dark flecks.

How to Make The Best Creamy Fish Chowder

These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preparing the Aromatic Base

Heat the olive oil over medium heat in a large, heavy-bottomed stock pot. You’ll know it’s ready when the oil begins to shimmer and flow easily. At this point, carefully add in the chopped carrots, celery, and onions. You should hear a gentle sizzle, indicating the oil is at the perfect temperature for sautéing.
Using a sturdy wooden spoon, stir the vegetables frequently, about once every minute. The goal here is to soften the vegetables without browning them, which would alter their flavor. Continue sautéing until the onions become soft and translucent. The carrots and celery will still retain a bit of their vibrant color and slight firmness. This process usually takes about 10 minutes, allowing the vegetables to release their aromatic compounds and build a foundational flavor for your chowder.

Cooking the Potatoes and Broth

Add the diced potatoes to the pot with the softened vegetables. Give everything a good stir to combine, allowing the potatoes to mingle with the other ingredients for just about two minutes. This brief period helps them start to absorb some flavor before the liquid is added.
Pour in the seafood stock and water. Place the bay leaves on top of the mixture. Cover the pot and increase the heat to high, bringing the liquid to a rolling boil. Once boiling, reduce the heat slightly to maintain a strong simmer. Continue to cook until the potatoes are just fork-tender. It’s crucial not to overcook them at this stage, as mushy potatoes will detract from the chowder’s texture. This step typically takes between 20-30 minutes, depending on the size of your potato cubes.

Adding the Fish and Making the Roux

Once the potatoes have reached their ideal tender consistency, reduce the heat to low. Gently add the chopped white fish to the pot. Stir carefully to ensure all pieces of fish are submerged in the hot stock. The fish will cook quite quickly in the simmering liquid, becoming opaque and flaky in just a few minutes. Avoid over-stirring to keep the fish intact.
Meanwhile, in a separate 10-inch skillet, melt the unsalted butter over medium-low heat.
Once the butter is fully melted and slightly bubbling, dust in the all-purpose flour. Immediately whisk vigorously to combine the butter and flour, creating a smooth paste known as a roux. Continue whisking and cooking the roux for 1-2 minutes to cook out the raw flour taste. It should remain light in color, not brown.
As the roux gently bubbles, slowly pour in the evaporated milk in three gradual additions. After each addition, whisk continuously until the mixture thickens and is smooth before adding the next portion. This gradual process ensures a lump-free, creamy roux. The final consistency should resemble a loose cake batter, pourable yet visibly thickened.
Stir the salt and white pepper into the finished roux, ensuring the seasonings are well incorporated.
Finally, add the creamy roux mixture to the simmering stock pot with the fish and vegetables. Stir well and gently until the roux is fully integrated into the chowder. This step is magical, as the roux will instantly begin to thicken the soup, transforming it into a luxurious, creamy chowder. Serve immediately and enjoy!

Frequently Asked Questions About Fish Chowder

Can I freeze fish chowder?

Yes, absolutely! Fish chowder freezes remarkably well, making it an excellent meal prep option. Once your chowder has cooled completely to room temperature, portion it into freezer-safe containers or heavy-duty plastic freezer bags. Ensure you leave a little headspace if using containers, as liquids expand when frozen. This delicious soup can be stored in the freezer for up to 6 months. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop over low heat, stirring occasionally. You might need to add a splash of milk or stock to restore its original consistency.

How do you thicken fish chowder?

In this recipe, we achieve a perfectly thick and creamy texture by incorporating a traditional roux made from butter, all-purpose flour, and evaporated milk. The roux acts as a binding agent, creating that characteristic chowder consistency. However, if you’re looking for alternatives, you have options! For an even silkier texture, you can substitute heavy cream for the evaporated milk. Alternatively, if you prefer a gluten-free option or a quick thickening method, a cornstarch slurry (cornstarch mixed with a small amount of cold water) can be whisked into the simmering chowder at the end until it reaches your desired thickness. Just remember that cornstarch-thickened soups tend to be slightly less opaque than those made with a roux or heavy cream.

What kind of potatoes are best for fish chowder?

For fish chowder, waxy or all-purpose potatoes are generally preferred because they hold their shape well during the long simmering process. Red potatoes, as used in this recipe, and Yukon Gold potatoes are excellent choices. They have a lower starch content compared to starchy potatoes like Russets, which can break down too easily and make the chowder cloudy or mushy. Using the right type of potato ensures your chowder has distinct, tender chunks of potato without disintegrating into the broth.

What to Serve with Your Perfect Fish Chowder

A hearty bowl of fish chowder is a meal in itself, but pairing it with the right side dishes can truly elevate the dining experience. Here are some fantastic suggestions that complement its rich, creamy flavors:

Fresh, Crunchy Salad: The crispness and bright flavors of a fresh green salad offer a delightful contrast to the warm, creamy chowder. A simple vinaigrette dressing works best to keep it light.
Crumbled Bacon: A sprinkle of crispy, salty bacon on top adds a wonderful smoky flavor and textural crunch that pairs beautifully with seafood.
Fresh Parmesan Cheese: A dusting of freshly grated Parmesan cheese introduces a savory, umami note that enhances the creaminess of the chowder.
Oyster Crackers: These small, seasoned crackers are a classic chowder accompaniment, perfect for adding a little crunch and soaking up the delicious broth. For an extra kick, try our Ranch Seasoned Oyster Crackers.

Wonderful Bread Choices

No chowder is complete without a side of warm, crusty bread to sop up every last drop. Here are some of our top recommendations:

Homemade Italian Bread: Its rustic crust and soft interior are ideal.
Herb Buttermilk Biscuits: Flaky and flavorful, these add a touch of homemade elegance.
Homemade Hawaiian Rolls: A hint of sweetness that pairs surprisingly well with the savory chowder.
Sweet Cornbread: A Southern classic that offers a comforting, slightly sweet counterpoint.

We genuinely hope you find this creamy fish chowder as delightful and comforting as we do. It’s a recipe that truly shines, proving that simple ingredients can lead to extraordinary flavors. Remember, the beauty of this dish lies in its flexibility, so don’t hesitate to use your favorite white fish to make it uniquely yours. You simply can’t go wrong with a classic like this!

More Delicious & Comforting Soup Recipes

If you love the warmth and satisfaction of a hearty soup, be sure to explore more of our cherished recipes. Each one is crafted to bring comfort and flavor to your table:

Cheddar Cheese Potato Soup: A rich and creamy classic.
Healthy Vegetable Soup: Packed with nutrients and vibrant flavors.
Chicken Bean Soup: A robust and filling option for any night.
Italian Sausage Tomato Orzo Soup: Hearty and full of Italian zest.
One-Pot Vegetable Rice Soup: Simple, healthy, and incredibly easy clean-up.
Corn Chowder: Sweet and creamy, a delightful vegetarian choice.
Lobster Bisque: Indulgent and luxurious for a special occasion.

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Fish Chowder

A steamy bowl of delicious fish chowder is a comforting warm-up for a cold winter day. Tender white fish combined with vegetables, broth and seasonings makes a delicious dinner.

5 from 8 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Soup

Cuisine: American

Servings: 16 (2 cup) servings

1 hour

Calories: 240

Author: Amanda Davis

Ingredients

¼ cup olive oil
1 ½ cups carrots chopped
1 ½ cups celery chopped
1 ½ cups yellow onion diced (approximately one large yellow onion)
2 pounds red potatoes quartered and diced into 1-inch cubes
32 ounces seafood stock
32 ounces water
2 bay leaves
2-3 pounds frozen white fish
½ cup unsalted butter
½ cup all-purpose flour
12 ounce can evaporated milk
2 teaspoons salt
2 teaspoons white pepper

Things You’ll Need

Stockpot
Whisk

Before You Begin

Instead of flour, you can also use cornstarch for thickening, or add heavy cream instead of evaporated milk for a silkier, richer texture.
In total, you need about 8 cups of liquid to boil the vegetables and create the chowder base. I used half seafood stock and half water to achieve this. I’ve found that using seafood stock for all 8 cups (depending on the brand and intensity of the stock) can sometimes result in an overpowering fish flavor. To let the delicate flavor of the fish really shine and still taste the deliciousness your vegetables lend, I would suggest a 1:1 ratio of seafood stock to water, and no more than 6 cups seafood stock with 2 cups water for a well-balanced flavor profile.
Pollock is pictured and highly recommended, but you can use just about any lean white fish for this recipe. Good choices include cod, haddock, tilapia, or even firm white fish like snapper. You can use fresh fish as well; it will just cook slightly more quickly. However, since you’re adding it towards the end of the cooking process, using frozen (thawed or unthawed, just ensure it’s chopped) will not make a huge difference in the final result. Feel free to use a combination of frozen fish too – whatever white fish is on sale or is your favorite!
You can use black pepper if that’s what you have, but white pepper is generally preferred for this recipe. It’s a bit more subtle in flavor and won’t leave small, dark flecks in your creamy white chowder, making for a more aesthetically pleasing dish. It’s particularly good for using on delicate flavors such as fish.

Instructions

Heat the olive oil over medium heat in a large stock pot. As the olive oil starts to shine, add in the carrots, celery, and onions. You should hear a sizzle indicating the oil is up to temperature.
Use a wooden spoon to stir the vegetables in the olive oil every minute or so. Allow the vegetables to saute without browning, until the onions start to become soft and translucent. The carrots and celery will still be more on the vibrant and stiff side. This should take about 10 minutes.
Add the potatoes to the pot and give a good stir. Allow them to mingle for just two minutes before adding in the liquid (stock and water).
Add the bay leaves on top. Cover and increase the heat to high, bringing the pot to a boil. Boil until potatoes are just fork tender. You do not want the potatoes to become mushy. This will take about 20-30 minutes.
Once the potatoes have become tender, bring the heat down to low. Add the chopped fish. Stir so all fish cooks evenly and has been covered by the stock.
Meanwhile, make the roux. Melt the butter in a 10 inch skillet.
Dust in the flour and whisk to combine and cook out the rawness of the flour.
As the mixture bubbles, slowly pour in the evaporated milk in 3 steps, whisking and allowing the mixture to thicken between each. It should have the consistency of a loose cake batter.
Add the salt and pepper to the roux giving a final stir.
Add the roux to the simmering stock pot and stir well. This will help to thicken the soup into a chowder and give a creamy texture.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.