Description
This Creamy Fish Chowder is a comforting, hearty soup full of flaky white fish, tender potatoes, crispy bacon, and rich cream. Perfect for chilly nights when you crave something warm and filling, it’s a one-pot wonder that tastes like home.
Ingredients
1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
4 medium Yukon Gold or Russet potatoes, peeled and diced
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, 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
1. Peel and dice the potatoes. Chop the onion, celery, garlic, and cut the fish into chunks.
2. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside. Leave 1-2 tablespoons of bacon fat in the pot.
3. Add butter to the pot. Sauté onion, celery, and garlic until soft and fragrant, about 5 minutes.
4. Add diced potatoes, bay leaf, thyme, and pour in the stock. Simmer for 15 minutes until potatoes are tender.
5. Gently stir in the fish and cream. Simmer (don’t boil) for 5-7 minutes until the fish flakes easily.
6. Season with salt and pepper. Remove bay leaf. Top with crispy bacon and fresh parsley before serving.
Notes
For a thicker chowder, mash some of the potatoes before adding the fish.
Avoid boiling once cream is added to keep it smooth.
Cod, haddock, and halibut work best—avoid oily or delicate fish.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
Keywords: creamy fish chowder, seafood chowder, comfort food