Name: Creamy Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound white fish fillets (such as cod, haddock, or pollock), cut into 2-inch pieces; 1 pound Yukon Gold potatoes, peeled and diced; 1 cup yellow onion, finely chopped; 2 ribs celery, finely chopped; 1 cup carrots, peeled and diced; 3 cloves garlic, minced; 1 cup corn kernels (fresh or frozen); 3 cups fish stock (or seafood stock or low-sodium chicken broth); 1 cup whole milk; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1 bay leaf; 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 2 tablespoons chopped fresh parsley (for serving)

Description

A hearty and creamy fish chowder that’s perfect for cold days.

Ingredients

Scale

1 pound white fish fillets (such as cod, haddock, or pollock), cut into 2-inch pieces
1 pound Yukon Gold potatoes, peeled and diced
1 cup yellow onion, finely chopped
2 ribs celery, finely chopped
1 cup carrots, peeled and diced
3 cloves garlic, minced
1 cup corn kernels (fresh or frozen)
3 cups fish stock (or seafood stock or low-sodium chicken broth)
1 cup whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 bay leaf
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 tablespoons chopped fresh parsley (for serving)

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Instructions

Melt the butter in a large soup pot over medium heat. Add onion, celery, and carrots; sauté until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
Add the diced potatoes, thyme, bay leaf, and fish stock. Bring to a gentle simmer and cook uncovered until potatoes are just tender, 10–12 minutes.
Add the fish pieces and corn kernels. Cover and simmer gently (do not boil) until fish is opaque and flakes easily, 6–8 minutes.
Remove the bay leaf. Reduce heat to low, then pour in the milk and heavy cream. Gently stir, flaking the fish into large chunks. Add salt and black pepper.
Let chowder heat through gently (without boiling), stirring occasionally, 3–5 minutes. Taste and adjust seasoning if needed.
Turn off heat and stir in fresh parsley. Serve hot with crusty bread or oyster crackers.

Notes

This chowder can be prepared ahead of time and stored in the refrigerator for up to 3 days.
It pairs beautifully with a side salad or crusty bread for dipping.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg