Name: Creamy Fish Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb white fish (cod, haddock, or halibut); 2 cups Yukon gold potatoes, diced; 1 cup sweet corn (frozen or canned); 1 cup celery, chopped; 1 cup onion, chopped; 2 cloves garlic, minced; 3 cups fish or vegetable broth; 1 cup heavy cream; 2 tbsp butter; 1 tsp fresh thyme or ½ tsp dried; 1 bay leaf; ½ tsp smoked paprika; Salt and pepper to taste

Creamy Fish Chowder is everything you want in a bowl on a chilly evening—warm, comforting, and incredibly satisfying. Brimming with tender chunks of white fish, sweet corn, soft potatoes, and a rich, velvety broth, this chowder turns simple ingredients into something deeply cozy and memorable. Whether you’re craving a hearty lunch or a light dinner with a slice of crusty bread, this creamy fish chowder is a delightful option.

It’s one of those dishes that feels nostalgic, like something grandma used to make, but with just enough modern creaminess to make it feel indulgent. The fish stays beautifully flaky without falling apart, while the creamy base gets a punch of flavor from garlic, herbs, and a little smoked paprika. Each spoonful is layered with taste and texture that feels like a hug in a bowl.

Why You’ll Love This Creamy Fish Chowder

If you love chowders that are creamy without being too heavy, this one strikes the perfect balance. It’s quick to make, yet full of depth. The fish cooks gently in the broth, keeping its shape and soaking up all those comforting flavors. You won’t need fancy ingredients either—everything in this recipe is easy to find, budget-friendly, and great for feeding a crowd or storing for leftovers.

What Type of Fish Is Best for Chowder?

Mild white fish like cod, haddock, or halibut are ideal. They hold their shape well during cooking and have a subtle flavor that doesn’t overpower the creamy base. Avoid overly oily fish like mackerel, which can dominate the flavor. If you’re in a pinch, tilapia or pollock also work beautifully.

Ingredients for the Creamy Fish Chowder

The magic of this chowder lies in how humble ingredients come together in the creamiest way. Here’s what you’ll need:

White fish – Cod, haddock, or halibut work best, giving the chowder flaky bites of protein.

Yukon gold potatoes – Creamy and slightly buttery, they add substance and thickness to the soup.

Sweet corn – Adds a hint of natural sweetness and bright yellow color.

Celery and onion – Provide an aromatic base that enhances every bite.

Garlic – A couple of cloves go a long way in deepening the flavor.

Fish or vegetable broth – Use a good-quality broth to enrich the overall taste.

Heavy cream – Brings richness and body to the chowder without feeling too heavy.

Butter – Helps with sautéing and adds a layer of savory goodness.

Thyme and bay leaf – These herbs give it a classic flavor profile that feels instantly familiar.

Smoked paprika – Just a touch adds a cozy, smoky note.

Salt and pepper – To season and balance all the flavors.

How To Make the Creamy Fish Chowder

Step 1: Start with the Base

In a large pot over medium heat, melt the butter and add chopped onion and celery. Cook for about 5 minutes until they soften, then stir in the garlic and smoked paprika.

Step 2: Add Broth and Simmer

Pour in the broth and toss in the diced potatoes, bay leaf, and thyme. Bring to a simmer and cook for 10 to 15 minutes, or until the potatoes are fork-tender.

Step 3: Add Corn and Fish

Once the potatoes are soft, add the sweet corn and chunks of fish. Simmer gently for another 7 to 10 minutes. The fish should be opaque and flake easily with a fork.

Step 4: Finish with Cream

Lower the heat and stir in the heavy cream. Let it warm through without boiling. Taste and season with salt and pepper. Remove the bay leaf and thyme sprigs before serving.

How to Serve and Store This Chowder

This creamy fish chowder makes about 4 to 6 generous servings, perfect for a cozy family dinner. Serve it hot with crusty bread, oyster crackers, or even a grilled cheese on the side for something heartier.

If you have leftovers, let the chowder cool and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. Reheat gently on the stove to preserve the delicate texture of the fish. Freezing is not recommended as the cream can separate.

What to Serve With Creamy Fish Chowder?

Crusty Sourdough Bread

The golden crust and tangy crumb make it ideal for dipping into creamy chowder.

Garlic Herb Biscuits

Soft, buttery, and savory—these biscuits complement the chowder beautifully.

Simple Green Salad

A fresh side salad with vinaigrette adds balance to the richness of the chowder.

Steamed Green Beans

Lightly salted green beans offer a crisp bite on the side.

Roasted Brussels Sprouts

Their nutty flavor pairs well with the creamy texture of the chowder.

Cheesy Baked Tortellini

If you’re feeding a crowd, serve this pasta bake alongside the chowder for a feast Cheesy Baked Tortellini with Meat Sauce.

Cornbread Poppers

Try these Southern Honey Butter Cornbread Poppers for a sweet-savory crunch.

Loaded Tater Tots

Great for game nights or casual dinners, Loaded Tater Tots add extra fun to the table.

Want More Soup Ideas?

If this Creamy Fish Chowder hits the spot, here are more hearty favorites worth trying:

Creamy Alfredo Lasagna Soup for rich pasta comfort in a bowl.
Zesty Tuscan Artichoke Soup when you’re in the mood for something earthy and tangy.
Chicken Pot Pie Soup that brings all the cozy casserole flavor without the crust.
Boilermaker Tailgate Chili for a meatier, spicier option.

Save This Recipe For Later

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And when you do make it, come back and share how it turned out. Did you use cod or go with haddock? Any fun garnishes or spices you tossed in? I love hearing how these recipes take on a life of their own in different kitchens.

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