The Creamy Fish Chowder Recipe brings together tender chunks of white fish, silky potatoes, and a dreamy, rich broth that feels like a warm hug in a bowl. This dish is a celebration of simple, fresh ingredients that transform into a satisfying, flavorful meal perfect for cozy evenings or impressing guests with minimal fuss. Every spoonful reveals layers of smoky bacon, fragrant herbs, and buttery creaminess that make this chowder an absolute favorite to keep in your seasonal rotation.
Ingredients You’ll Need
Each ingredient in this chowder plays a crucial role, whether it’s building the base, adding depth, or creating luscious texture. They’re all accessible and straightforward, making gathering them a breeze and promising a delightful outcome.
- 1 lb white fish fillets (cod, haddock, or halibut): Choose fresh or thawed fish for tender chunks that flake perfectly in the chowder.
- 4 medium Yukon Gold or Russet potatoes, peeled and diced: These add a creamy texture and help thicken the soup naturally.
- 4 slices bacon, chopped: Crispy bacon brings irresistible smokiness and crunch that contrasts beautifully with the creamy broth.
- 1 small onion, diced: Provides a sweet and savory foundation when sautéed.
- 2 cloves garlic, minced: Adds aromatic warmth and depth to the chowder.
- 2 stalks celery, chopped: Offers a subtle texture and fresh earthiness.
- 4 cups fish or chicken stock: The flavorful liquid base that ties all ingredients together.
- 1 cup heavy cream: Delivers that rich, velvety mouthfeel which defines this chowder.
- 2 tablespoons unsalted butter: Enhances richness and helps soften the vegetables.
- 1 bay leaf: Adds a gentle herbal note that infuses the broth as it simmers.
- 1 teaspoon dried thyme: Brings an earthy aroma complementing the fish and potatoes.
- Salt and pepper to taste: Essential seasonings to balance and brighten all the flavors.
- 2 tablespoons fresh parsley, chopped: A fresh, vibrant garnish that adds a pop of color and freshness.
How to Make Creamy Fish Chowder Recipe
Step 1: Prepare Your Ingredients
Start by peeling and dicing the potatoes into bite-sized pieces, ensuring they cook evenly. Dice the onion and celery, mince the garlic, and cut your white fish fillets into chunks. Having everything prepped makes the cooking process smooth and enjoyable.
Step 2: Cook the Bacon
In a large pot, cook the chopped bacon over medium heat until it’s crispy and golden. This not only provides a flavorful topping but also renders fat to use as a base for your sautéing, infusing every layer with smoky goodness. Set the bacon aside, leaving 1 to 2 tablespoons of fat in the pot.
Step 3: Sauté Vegetables
Add the unsalted butter to the bacon fat, then toss in the diced onion, celery, and minced garlic. Sauté gently until soft and fragrant, about five minutes. This creates a flavorful vegetable base that’s essential for the chowder’s comforting character.
Step 4: Simmer Potatoes and Herbs
Next, add the diced potatoes, bay leaf, and dried thyme to the pot. Pour in the fish or chicken stock, then bring everything to a simmer. Let it cook gently for about 15 minutes until the potatoes become tender and start to absorb the herbal flavors.
Step 5: Add Fish and Cream
Now for the star of this Creamy Fish Chowder Recipe — gently stir in the fish chunks and the heavy cream. Keep the heat low and simmer for 5 to 7 minutes, just until the fish flakes easily with a fork. Avoid boiling here to keep the cream smooth and the fish tender.
Step 6: Season and Garnish
Season the chowder with salt and pepper to taste, then remove the bay leaf. Ladle the chowder into bowls, topping each with the crispy bacon and a sprinkle of fresh parsley for a burst of flavor and inviting color.
How to Serve Creamy Fish Chowder Recipe
Garnishes
To elevate your serving, garnishes like extra crispy bacon pieces and fresh parsley add texture and vibrance. A squeeze of fresh lemon juice or a dash of smoked paprika can also complement the chowder beautifully, enhancing its brightness and smoky undertones.
Side Dishes
This creamy fish chowder pairs wonderfully with warm crusty bread or buttery oyster crackers, perfect for soaking up every luscious drop. A crisp green salad with a light vinaigrette balances the chowder’s richness and rounds out the meal.
Creative Ways to Present
Serve the chowder in rustic bowls or classic chowder mugs to highlight its comfort-food appeal. For a touch of elegance, add microgreens or edible flowers on top. You can also hollow out small sourdough bread bowls for an eye-catching and edible serving vessel.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to three days. The flavors meld over time, making the chowder taste even better the next day. Just be cautious not to let it sit too long to keep the seafood fresh and safe.
Freezing
While you can freeze the chowder, it’s best to do so without the cream or fish added to avoid texture changes. Freeze the broth and potatoes, then add fresh fish and cream when reheating. This keeps the chowder tasting fresh and creamy every time.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to avoid sticking or curdling. Add a splash more cream or stock if the chowder feels too thick. Avoid boiling to maintain the smooth, rich texture that makes this Creamy Fish Chowder Recipe so special.
FAQs
Can I use frozen fish for this chowder?
Absolutely. Just make sure the fish is fully thawed and patted dry before adding it to the soup to keep the texture firm and avoid excess moisture.
What type of fish works best in this chowder?
White, flaky fish like cod, haddock, or halibut are ideal because they hold their shape well and have a mild flavor that complements the creamy broth.
Can I substitute the cream for a lighter option?
You can use half-and-half or whole milk for a lighter chowder, but be aware that the broth may be less rich and creamy compared to using heavy cream.
Is it necessary to use bacon?
Bacon adds wonderful smoky flavor and texture, but if you prefer a vegetarian or less smoky option, you can omit it or replace it with smoked paprika for depth.
How can I thicken the chowder if it’s too thin?
Simply simmer it a bit longer to reduce the liquid or mash some of the potatoes against the pot to release starch and naturally thicken the chowder.
Final Thoughts
There’s nothing quite like the comfort and satisfaction of this Creamy Fish Chowder Recipe. It’s a true crowd-pleaser that brings warmth and joy in every spoonful. I encourage you to try making it at home and watch as a simple list of ingredients transforms into your new go-to cozy meal. Trust me, once you taste it, you’ll want to keep it in your recipe arsenal forever!
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Creamy Fish Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy fish chowder featuring tender chunks of white fish, hearty potatoes, and savory bacon, simmered in a flavorful broth with fresh herbs. Perfect for a comforting and satisfying meal in just 40 minutes.
Ingredients
Fish and Vegetables
- 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
Other Ingredients
- 4 slices bacon, chopped
- 4 cups fish or chicken stock
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Ingredients: Peel and dice the potatoes, chop the onion, celery, and garlic, and cut the fish into chunks to have everything ready for cooking.
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces and set aside, leaving 1-2 tablespoons of the bacon fat in the pot for added flavor.
- Sauté Vegetables: Add the unsalted butter to the pot with bacon fat. Sauté the diced onion, celery, and minced garlic until they become soft and fragrant, about 5 minutes, creating a flavorful base.
- Simmer Potatoes: Add the diced potatoes, bay leaf, and dried thyme to the pot, then pour in the fish or chicken stock. Bring to a simmer and cook for 15 minutes until the potatoes are tender but not falling apart.
- Add Fish and Cream: Gently stir in the fish chunks and heavy cream. Continue simmering the chowder carefully (do not boil) for 5 to 7 minutes until the fish flakes easily, ensuring a creamy texture.
- Season and Garnish: Season the chowder with salt and pepper to taste. Remove and discard the bay leaf. Serve topped with the crispy bacon pieces and freshly chopped parsley for added taste and color.
Notes
- Use firm, white fish fillets like cod, haddock, or halibut for the best texture.
- Do not boil the chowder after adding cream to avoid curdling.
- Reserve some bacon fat to cook the vegetables for enhanced flavor.
- You can substitute heavy cream with half-and-half for a lighter version, though the chowder might be less creamy.
- Leftovers can be stored in the refrigerator for up to 3 days.
