Creamy Fish Chowder Recipe – Hearty, Comforting, and Easy to Make

If you’re craving a cozy, seafood-inspired meal that feels like a warm hug, this creamy fish chowder recipe is exactly what you need. With tender chunks of flaky cod, buttery vegetables, and a rich, savory broth, this classic New England-style fish chowder delivers all the comfort and flavor of a seaside café — right in your kitchen.

This dish is quick, easy, and family-approved, making it perfect for weeknight dinners, casual gatherings, or chilly evenings when you just want something hearty and homemade. Topped with crisp bacon bits and a splash of hot sauce, it’s seafood comfort food at its finest.

Why You’ll Love This Fish Chowder

• Creamy & Comforting: A silky broth thickened with flour and evaporated milk gives this chowder its luxurious texture.
  
• Packed with Protein: Flaky white fish like cod provides a lean source of high-quality protein.
  
• Simple Ingredients: Most pantry staples — butter, potatoes, stock, and a few veggies — come together beautifully.
  
• Quick & Easy: Ready in just one hour from start to finish.
  

Fish Chowder Recipe

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Category

Soup, Main Course

Cuisine

American (New England Style)

Servings

8

Prep Time

30 minutes

Cook Time

30 minutes

Calories

386

A creamy, hearty fish chowder recipe made with cod, potatoes, and bacon. Perfect for cozy dinners — comforting, flavorful, and ready in one hour!

Author:

Guiseppe

Ingredients

• 2 tablespoons butter
• 2 cups chopped onion
• 4 fresh mushrooms, sliced
• 1 stalk celery, chopped
• 4 cups chicken stock (homemade or store-bought)
• 4 cups diced potatoes
• 2 pounds cod (or other white fish), diced into ½-inch cubes
• 1 cup clam juice
• ½ cup all-purpose flour
• ⅛ teaspoon Old Bay Seasoning (or more, to taste)
• Salt and ground black pepper, to taste
• 2 (12 fl. oz.) cans evaporated milk
• ¼ cup cooked, crumbled bacon (for topping)

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Directions

1. In a large stockpot, melt butter over medium heat. Add onions, mushrooms, and celery. Sauté until soft and fragrant, about 5–6 minutes.
2. Pour in chicken stock and add diced potatoes. Simmer uncovered for 10 minutes, or until potatoes are slightly tender.
3. Gently stir in the diced cod (or white fish). Simmer for another 10 minutes, allowing the fish to cook through and the flavors to blend.
4. In a small bowl, whisk clam juice and flour until smooth. Stir this mixture into the soup and simmer for 1 minute to thicken.
5. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk for a rich, creamy finish.
6. Ladle chowder into bowls. Top each serving with crumbled bacon and, if you like, a few shakes of hot sauce.

Recipe Note

Chef Tips

• Choose fresh white fish like cod, haddock, or halibut for the best texture.
  
• Avoid overcooking the fish — simmer gently to keep it tender and flaky.
  
• For a thicker chowder, mash a few potatoes in the pot before adding the milk.
  
• Add a dash of smoked paprika or cayenne for a touch of smoky depth.
  

Serving Suggestions

• Pair your fish chowder with crusty bread, oyster crackers, or garlic toast for dipping.
  
• A fresh green salad or steamed vegetables balance the creaminess of the chowder perfectly.
  
• For a cozy touch, serve in a bread bowl or with a drizzle of chili oil for added flavor.
  

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
  
• Reheat: Warm gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent curdling.
  
• Do Not Freeze: The dairy base may separate when thawed.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

386

Amount/Serving % Daily Value

Carbs

34 grams

12%

Protein

32 grams

64%

Fat

14 grams

18%