Creamy Fish Chowder
Warm, comforting, and bursting with flavor, this Creamy Fish Chowder is the ultimate hearty seafood dish that's perfect for chilly nights or anytime you're craving something soul-soothing. Made with tender chunks of fresh cod or haddock, velvety heavy cream, and a savory base of fish stock, onions, and celery, this chowder delivers a rustic, homemade taste in every bite. Russet potatoes provide a natural thickness, while a hint of fresh parsley and optional smoked paprika add a touch of brightness and depth. Whether served with crusty bread or oyster crackers, this easy-to-make fish chowder is a satisfying, one-pot meal that highlights the rich, delicate flavors of the sea. Ready in just an hour, it's the ideal recipe for anyone who loves classic seafood dishes with a creamy twist.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 medium russet potatoes, peeled and diced
- 4 cups fish stock or seafood stock
- 1 leaf bay leaf
- 1 cup heavy cream
- 1.5 pounds fresh cod or haddock fillet, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon smoked paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and celery to the pot. Cook for 5-6 minutes until soft and fragrant, stirring occasionally.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Add the diced potatoes, fish stock, and bay leaf. Stir well and bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the bay leaf and use a potato masher to gently mash some of the potatoes in the pot to thicken the broth slightly.
Stir in the heavy cream, then add the bite-sized fish pieces. Gently stir to combine.
Season with salt and black pepper, adjusting to taste. Allow the fish to cook gently in the hot broth for 5-7 minutes, or until opaque and cooked through.
Remove the pot from the heat and stir in the chopped parsley.
Ladle the chowder into bowls and garnish with a sprinkle of smoked paprika, if desired.
Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 4723 mg | 205% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.7 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 5736 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
