Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks; 2 tbsp butter; 1 medium onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 3 cups fish stock or chicken stock; 2 cups potatoes, peeled and diced; 1 bay leaf; 1 tsp fresh thyme (or 1/2 tsp dried); 1 cup milk or cream; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

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Fish chowder is hearty, creamy, and full of comforting flavors. I love how tender chunks of fish, potatoes, and vegetables come together in a rich broth that feels both rustic and satisfying. It’s the kind of meal I enjoy when I want something cozy and filling.

Why You’ll Love This Recipe

I enjoy this fish chowder because it’s simple yet impressive. I like that it uses everyday ingredients and can be adapted depending on the type of fish I have on hand. The combination of tender fish, creamy broth, and soft potatoes makes it both nourishing and delicious. I also appreciate that it works well for family dinners or for serving guests with some crusty bread on the side. Fish Chowder

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white fish fillets (such as cod, haddock, or halibut)
potatoes
onion
celery
carrots
garlic
butter
all-purpose flour
fish stock or chicken stock
milk or cream
bay leaf
fresh thyme
salt and black pepper
fresh parsley for garnish

Directions

I start by melting butter in a large pot over medium heat.
I add onion, celery, carrot, and garlic, cooking until softened.
I stir in flour to make a light roux, cooking for a minute.
I slowly pour in stock while stirring, then add potatoes, bay leaf, thyme, salt, and pepper.
I simmer until the potatoes are tender, about 15 minutes.
I reduce the heat and stir in milk or cream, making sure it doesn’t boil.
I add the fish fillets, cut into chunks, and simmer gently until the fish is opaque and flakes easily, about 5–7 minutes.
I remove the bay leaf, taste for seasoning, and garnish with parsley before serving.

Servings and timing

This recipe serves about 6 people. It takes around 15 minutes to prepare and 30 minutes to cook, so in about 45 minutes, I have a warm and comforting chowder ready to enjoy.

Variations

Sometimes I add corn for extra flavor. I also like to mix in shrimp or clams along with the fish for a seafood chowder twist. If I want a lighter version, I use milk instead of cream and skip the roux for a brothier consistency.

storage/reheating

I store leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring often to prevent curdling. I avoid boiling the chowder when reheating so the cream base stays smooth. Fish Chowder

FAQs

What type of fish works best for chowder?

I usually use firm white fish like cod, haddock, or halibut since they hold their shape well when simmered.

Can I make this chowder ahead of time?

Yes, I often prepare it a day in advance. The flavors deepen overnight, but I reheat it gently to avoid overcooking the fish.

How can I thicken the chowder more?

I sometimes mash a few of the potatoes into the broth or add a little extra roux at the start for a thicker texture.

Can I freeze fish chowder?

I don’t recommend freezing it because the cream can separate and the fish may turn mushy when thawed.

What should I serve with fish chowder?

I like to serve it with crusty bread, oyster crackers, or a side salad for a complete meal.

Conclusion

I find fish chowder to be one of the most comforting dishes I can make. It’s creamy, flavorful, and full of hearty ingredients that always satisfy. Whether I serve it as a weeknight dinner or a special weekend meal, it’s a recipe I come back to again and again.