Creamy Fish Chowder Recipe

Dive into the ultimate comfort food! This creamy New England fish chowder recipe is a perfected blend of classic flavors, developed over years of experimentation. Get ready for rave reviews – it's the best chowder your friends and family will ever taste! Flaky fish, tender vegetables, and a rich, velvety broth create a seafood sensation. Perfect for a cozy night in or a special occasion.

Prep Time 20 mins

Cook Time 75 mins

Calories 359.6 kcal

Protein 65g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Creamy Fish Chowder

1.5 pounds cod or haddock fillets, cut into 1-inch pieces
4 tablespoons (1/2 stick) unsalted butter
2 stalks celery, chopped
Onions
Carrot
2 medium russet potatoes, peeled and diced
1 cup frozen corn kernels
Chicken Stock
1 teaspoon salt (or to taste)
Black Pepper
1 teaspoon hot sauce (or to taste)
Old Bay Seasoning
Roux: 2 tablespoons all-purpose flour, 2 tablespoons unsalted butter
Half And Half Cream

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How to Make Creamy Fish Chowder

Melt 4 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add 1 chopped onion and 2 chopped celery stalks. Cook, stirring occasionally, until softened and translucent (about 5-7 minutes).
Add 2 diced russet potatoes, 1 cup chopped carrots, 4 cups fish broth, 1 teaspoon hot sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes and carrots are tender.
Stir in 1.5 pounds of cod or haddock fillets (cut into 1-inch pieces) and 1 cup of frozen corn.
Continue to simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
In a separate small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms.
Gradually whisk the roux into the chowder, stirring until the desired thickness is achieved.
Stir in 1 cup of half-and-half and heat through. Do not boil.
Stir gently to combine and avoid breaking the fish.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley (optional), and accompanied by crispy bread or crackers.