Fish Chowder
Last updated on January 3rd, 2026
This fish chowder was so amazing! I’ve never made this before, though I have done seafood chowders in the past. I love the uniqueness of this dish, and we had a blast making it in the test kitchen! It was super easy, and it’s loaded with flavor! A whole new way to enjoy fish! This recipe was so comforting and it’s perfect for chilly days!
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Where does the inspiration for this dish come from?
Fish chowder has roots and origins from European fishing communities, especially in England and France! Chowder featuring fish originally starred as a shipboard meal because it was comforting and easy, filling, and it was a way to preserve the ingredients that were readily available – fresh seafood!
Did you know?
Cape Cod was literally named after the fish because it was so important to the region and its identity! And this fish is like, super neat! They can live up to 20 years in the wild and grow to be as large as 200 lbs! Isn’t that cool?!
What ingredients do I need?
Cod Fillet
Baby Potatoes
Onion
Garlic
Celery
Chicken Broth
Frozen Corn
Heavy Cream
Butter
Old Bay Seasoning
Salt
Tarragon
Fish Sauce
Black Pepper
Cayenne
Optional garnishes:
Green Onion
Lemon Juice
Crushed Red Pepper
How do I make Fish Chowder?
In a large pot, melt butter on medium heat. Add onion, and celery to the pot and cook until tender. Toss in garlic and cook until fragrant. Stir in broth and potatoes. Bring to a boil, then turn heat to low and simmer, covered, for several minutes.
Add in all spices, corn, and cod. Stir and simmer for several minutes more. Stir in heavy cream, then cook a few minutes on low.
Remove from heat, stir in fish sauce and serve!
Garnish Fish Chowder with green onion, a splash of lemon juice, crushed red pepper, shredded parmesan, oyster crackers, whatever you like!
Enjoy!
Tips:
- You can use any white fish you want in this recipe!
- This soup is also freezer friendly! Freeze cooked chowder for up to 3 months in an airtight container, otherwise it will last for 3-4 days in the fridge!
Check out some more of my creamy soup recipes!
Fish Chowder
Ingredients
- 1 ½ lbs red and yellow baby potatoes quartered
- 1 lb cod fillet cut into bite sized pieces
- 3 garlic cloves minced
- 1 yellow onion diced
- 1 celery rib thinly sliced
- 4 cups chicken broth
- 1 cup frozen corn thawed
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp Old Bay Seasoning
- 1 tsp salt
- ½ tsp tarragon
- ½ tsp fish sauce
- ¼ tsp black pepper
- Pinch of cayenne
Optional garnishes:
- green onion
- lemon juice
- crushed red pepper
Instructions
- In a large pot, melt butter on medium heat.
- Add onion, and celery to the pot and cook until tender, about 5 minutes, stirring occasionally. Toss in garlic and cook for one minute, until fragrant.
- Stir in broth and potatoes. Bring to a boil, then turn heat to low and simmer, covered, for 10 minutes.
- Add in all spices, corn, and cod. Stir and simmer for 10 minutes more.
- Stir in heavy cream, then cook 2 minutes more on low.
- Remove from heat, stir in fish sauce and serve!
- Garnish Fish Chowder with green onion, a splash of lemon juice, crushed red pepper, shredded parmesan, oyster crackers, whatever you like!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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You have some great recipes!!! 👩🏽🍳
Thank you Hannah!