This creamy fish chowder is warm and comforting, making it perfect for chilly days. It combines tender fish, potatoes, and delicious veggies in a rich, smooth broth.
I love how easy it is to make, and the house smells amazing while it cooks! Pair it with some crusty bread, and you’ve got a cozy meal that warms both the belly and the heart!
Key Ingredients & Substitutions
Bacon: Bacon adds a nice depth of flavor. If you’re looking for a lighter version, turkey bacon works well too! Vegetarian? Try smoked paprika for a similar taste.
Fish: Use firm white fish like cod or haddock. If those aren’t available, shrimp or even canned salmon can be a good alternative. Make sure the fish is fresh for the best taste!
Potatoes: Yukon Gold potatoes are creamy and hold their shape, but other starchy potatoes like Russets can be used as well. Sweet potatoes are another fun option for a twist!
Heavy Cream: For a lighter chowder, use half-and-half or coconut milk. You can also substitute with evaporated milk for less fat while still keeping creaminess.
How Do You Make Sure the Fish is Perfectly Cooked?
Cooking the fish just right is key! Start by simmering the chowder after adding the fish, rather than bringing it back to a boil. This gentle heat keeps the fish tender and flaky.
- Ensure the fish is cut into uniform chunks for even cooking.
- Simmer gently for 5-7 minutes until the fish is opaque and flakes easily with a fork.
- Be careful not to overcook; fish can become tough if left too long!
Easy Creamy Fish Chowder
Ingredients you’ll need:
For the Chowder:
- 4 strips bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 3 medium Yukon Gold potatoes, peeled and cubed
- 4 cups fish stock or clam juice
- 1 bay leaf
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper to taste
- 1 lb firm white fish fillets (such as cod, haddock, or pollock), cut into chunks
- 1 cup heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp unsalted butter (optional, for thickening)
- Fresh parsley, chopped for garnish
- Oyster crackers or crusty bread for serving
How much time will you need?
This creamy fish chowder will take about 15 minutes of preparation and another 30 minutes for cooking. So, in just under an hour, you can enjoy a delicious bowl of warm chowder!
Step-by-step instructions:
1. Cook the Bacon:
In a large heavy-bottom pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Once done, remove the bacon with a slotted spoon and set it aside, leaving the flavorful bacon fat in the pot.
2. Sauté the Vegetables:
Add the diced onion and celery to the pot with the bacon fat. Sauté over medium heat until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute to release its lovely aroma.
3. Add Potatoes and Liquids:
Next, toss in the peeled and cubed potatoes, fish stock (or clam juice), bay leaf, and thyme. Bring everything to a gentle boil, then reduce the heat to let it simmer until the potatoes are tender, which should take about 15 minutes.
4. Thicken the Chowder (Optional):
If you like your chowder a bit thicker, melt the butter in a small pan and stir in the flour to create a roux. Cook this for 1-2 minutes, then gradually whisk some of the hot soup broth into the roux to form a slurry. Stir this back into the pot and simmer until it thickens slightly.
5. Add the Fish:
Gently add the fish chunks to the pot, stirring carefully. Simmer for 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork.
6. Final Touches:
Remove the bay leaf. Stir in the heavy cream and season the chowder with salt and freshly ground pepper to taste. Heat gently, but make sure not to boil it again!
7. Serve and Enjoy:
Serve the chowder hot, garnished with the crispy bacon and freshly chopped parsley. Don’t forget to offer oyster crackers or pieces of crusty bread on the side for dipping. Enjoy this rich, creamy chowder that’s perfect for any occasion!
Happy cooking!
FAQ for Easy Creamy Fish Chowder
Can I Use Frozen Fish for This Chowder?
Absolutely! Just ensure that the frozen fish is fully thawed before adding it to the chowder. Thaw it overnight in the refrigerator or place it in a sealed bag and submerge it in cold water for quicker thawing. Pat it dry before cutting to remove excess moisture.
How Can I Make This Chowder Dairy-Free?
To make a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also use vegetable stock instead of fish stock for a completely non-dairy option!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of water or broth to loosen the chowder if it has thickened.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add vegetables like carrots, corn, or bell peppers to enhance the flavor and nutrition. Just make sure to adjust the cooking time so that everything is cooked to your liking!
