Creamy Fish Chowder

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A bowl of Creamy Fish Chowder is the ultimate comfort food on a chilly evening. Brimming with tender white fish, hearty potatoes, smoky bacon, and aromatic herbs, this chowder wraps you in a velvety, creamy broth that feels like a warm hug from the inside out. It’s a rustic, one-pot meal that delivers layers of flavor with minimal fuss—perfect for a weeknight dinner or a slow weekend lunch.

The rich combination of seafood and cream in this chowder gives it a New England-style flair, but the beauty lies in how easy it is to adapt. Whether you have cod, haddock, or halibut on hand, this dish is forgiving and flexible. Pair it with crusty bread, and you have a deeply satisfying, cozy bowl that everyone at the table will love.

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What Kind of Fish Works Best in Fish Chowder?

For the best texture and flavor, opt for firm, white fish like cod, halibut, or haddock. These varieties hold their shape well while still flaking into tender pieces throughout the broth. Avoid delicate fish like tilapia or overly oily ones like mackerel, as they can alter the texture and flavor balance of your chowder.

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Ingredients for the Creamy Fish Chowder

White Fish Fillets: Cod, haddock, or halibut work best. They add protein and flake beautifully into the chowder without falling apart.

Potatoes: Yukon Gold or Russet potatoes are ideal. They provide heartiness and help naturally thicken the broth.

Bacon: Adds smoky depth and richness to the base.

Onion & Garlic: For building the aromatic foundation of the chowder.

Celery: Offers a subtle crunch and freshness to balance the creaminess.

Fish or Chicken Stock: Forms the liquid base and enhances the seafood flavor.

Heavy Cream: Creates the luscious, velvety texture of the chowder.

Butter: Used to sauté the aromatics and enrich the flavor.

Bay Leaf & Thyme: Infuse the broth with herbal warmth.

Salt & Pepper: To taste, elevating all the other flavors.

Fresh Parsley: Sprinkled on top before serving for color and brightness.

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How To Make the Creamy Fish Chowder

Step 1: Prep the Ingredients

Peel and dice the potatoes, finely chop the onion, celery, and garlic, and cut the fish into large bite-sized chunks. Set everything aside for an organized cooking process.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the pot for flavor.

Step 3: Sauté Aromatics

Add butter to the pot with the bacon fat. Sauté the chopped onions, celery, and garlic until translucent and fragrant, about 5 minutes.

Step 4: Add Potatoes and Broth

Stir in the diced potatoes, bay leaf, thyme, and pour in the fish or chicken stock. Bring to a simmer and cook for about 15 minutes, or until the potatoes are tender.

Step 5: Add Fish and Cream

Gently stir in the chunks of white fish and the heavy cream. Let it simmer (not boil) for another 5-7 minutes, or until the fish is just cooked through and flakes easily with a fork.

Step 6: Finish and Serve

Season with salt and pepper to taste. Remove the bay leaf, sprinkle crispy bacon and fresh parsley on top, and serve hot with a side of crusty bread.

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How to Serve and Store This Creamy Fish Chowder

Creamy Fish Chowder is best served piping hot with a side of crusty sourdough, toasted baguette slices, or oyster crackers. Garnish with extra parsley, cracked pepper, or a drizzle of olive oil if you’re feeling fancy. A crisp green salad makes a refreshing contrast to this hearty bowl.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat—avoid boiling to preserve the texture of the fish and cream. This chowder doesn’t freeze well due to the dairy content, as freezing may cause separation.

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Frequently Asked Questions

Can I use frozen fish?

Yes, just make sure to fully thaw and pat it dry before adding to the chowder. Excess moisture can thin the broth.

How can I make it gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free stock. Double-check any bacon or pre-packaged ingredients for additives.

Can I add other seafood?

Absolutely! Shrimp, scallops, or clams make excellent additions. Add them near the end of cooking to avoid overcooking.

What if I don’t have heavy cream?

You can substitute with half-and-half or whole milk, though the chowder will be less rich. For dairy-free options, try coconut cream.

How do I thicken the chowder more?

If you’d like it thicker, mash some of the potatoes in the pot before adding the fish, or stir in a cornstarch slurry.

What herbs go well in fish chowder?

In addition to thyme and bay leaf, fresh dill, tarragon, or chives can add a lovely herbal note.

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Want More Comfort Food Recipes?

If cozy meals like this Creamy Fish Chowder are your thing, you’ll want to check out these other hearty favorites:

• Creamy Shrimp Chowder for a seafood twist with a touch of spice.
• Crockpot Thai Coconut Chicken Soup for a warming, exotic flair.
• Creamy Garlic Butter Chicken and Rotini for a pasta-packed comfort fix.
• Cheesy Broccoli Rice Casserole if you love baked, cheesy classics.
• Funeral Potatoes for the ultimate creamy side dish.

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📌 Save this recipe to your Pinterest board so you can cozy up to it whenever the craving hits: Life with Nina Recipes on Pinterest

And if you make it, let me know how it went! Did you go for cod or halibut? Add shrimp or keep it classic? Drop a comment and share your twist!

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