This Easy Creamy Fish Chowder is a warm hug in a bowl! With tender fish pieces and chunky potatoes in a creamy broth, it’s both hearty and satisfying.
On chilly days, I whip up this chowder and enjoy a cozy evening. Pair it with some fresh bread, and it’s like a delicious seafood dream! 🐟🥖
Ingredients & Substitutions
White Fish: Cod, haddock, or pollock work great for this chowder. If you can’t find these, try using salmon or tilapia. They’ll still give you a delicious flavor.
Bacon: This ingredient adds a lovely crunch and flavor. If you want a healthier version, feel free to skip it or use turkey bacon. You can add smoked paprika for a similar smoky taste.
Potatoes: I like using Yukon Gold or Russet potatoes for their creaminess. If you need a substitute, sweet potatoes can add a natural sweetness to the chowder.
Corn: Fresh corn gives a nice sweetness, but frozen corn works just as well! Canned corn is another option, just rinse it to reduce excess sodium.
Cream: Heavy cream makes it rich! If you want a lighter dish, use half-and-half or whole milk instead. For a dairy-free option, coconut milk can be used for an interesting twist!
How Do I Make Sure My Chowder Has the Right Consistency?
Getting that perfect creamy texture in chowder is key! Here are some tips to achieve it:
- When adding flour, make sure to cook it briefly to remove its raw taste. Stir it well into the onion mix to avoid clumps.
- Whisk in the broth gradually. This helps in combining without lumps, ensuring a smooth base.
- If you prefer a thicker chowder, mash a few potato pieces with a fork after cooking them but before adding the fish.
- Avoid boiling after you add the cream to prevent it from curdling; a gentle heat is all you need to warm it through.
Easy Creamy Fish Chowder
Ingredients You’ll Need:
- 1 lb (450g) white fish fillets (such as cod, haddock, or pollock), cut into bite-sized pieces
- 4 slices bacon, chopped (optional)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups (480ml) fish stock or vegetable broth
- 1 cup (240ml) water
- 1 cup (240ml) heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 cup (120g) corn kernels (fresh or frozen)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges for serving (optional)
How Much Time Will You Need?
This delicious chowder can be prepared in about 30 minutes. It takes around 10 minutes to gather and chop your ingredients and another 20 minutes to cook everything together. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or deep skillet, cook the chopped bacon over medium heat until crispy, stirring occasionally. This should take about 5 minutes. Once done, use a slotted spoon to remove the bacon and set it aside on a paper towel. Leave the bacon fat in the pot for flavor. If you’re skipping the bacon, just melt the butter in the pot instead.
2. Sauté the Onions and Garlic:
Add the chopped onion to the pot and sauté for about 5 minutes until it’s soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Thicken the Base:
Sprinkle the flour over the sautéed onion and garlic mixture. Stir constantly for 1-2 minutes. This helps to get rid of the raw flour taste and starts thickening your chowder.
4. Add the Liquids:
Gradually whisk in the fish stock and water. Keep stirring to prevent lumps. Bring the mixture to a gentle simmer.
5. Cook the Potatoes:
Add the diced potatoes and let everything simmer together. Cook until the potatoes are tender, about 10-12 minutes.
6. Add the Corn:
Stir in the corn kernels, and let them cook for another 3-4 minutes, adding a touch of sweetness to the chowder.
7. Add the Fish:
Gently add the fish pieces to the pot and let them cook for 5-7 minutes. You’ll know they’re done when they are opaque and flake easily.
8. Finish with Cream:
Reduce the heat to low and stir in the heavy cream. Add salt and pepper to taste, warming everything gently but making sure not to boil it, which could curdle the cream.
9. Serve and Enjoy:
Serve the chowder hot, topped with crispy bacon bits (if using) and a sprinkle of fresh parsley. You can also add lemon wedges on the side for a refreshing squeeze of citrus just before eating.
Enjoy your creamy, comforting fish chowder! It’s perfect for sharing with family or enjoying on a chilly night.
FAQ About Easy Creamy Fish Chowder
Can I Use Frozen Fish for This Recipe?
Absolutely! If you’re using frozen fish, just make sure to thaw it completely before adding it to the chowder. You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water.
How Can I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to ensure even heating.
What If I Don’t Have Fish Stock?
No worries! If you don’t have fish stock, you can use vegetable broth instead. It will still provide a nice flavor to the chowder. You can also enhance the flavor by adding a bit of clam juice or shrimp stock if you have it on hand!
Can I Make This Chowder Dairy-Free?
Yes, you can! Simply substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Just be aware that it may add a hint of coconut flavor to the chowder, but it’s still delicious!
