Description
This Creamy Fish Chowder is a comforting, hearty soup made with flaky white fish, tender potatoes, corn, and a rich, velvety broth. It’s the perfect cozy dinner for chilly nights and a quick homemade seafood recipe the whole family will love. Ideal for weeknight meals and easy to customize!
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
Instructions
1. In a large pot over medium heat, melt the butter and add chopped onion and celery. Cook for about 5 minutes until softened, then stir in the garlic and smoked paprika.
2. Pour in the broth and add 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.
3. Add the sweet corn and chunks of fish to the pot. Simmer gently for another 7 to 10 minutes until the fish is opaque and flakes easily with a fork.
4. Lower the heat and stir in the heavy cream. Warm through without boiling. Taste and season with salt and pepper. Remove bay leaf and thyme sprigs before serving.
Notes
Let the chowder rest for a few minutes before serving for enhanced flavor.
Use fresh or thawed fish for best texture.
Stir gently to avoid breaking up the fish too much.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg