Description
This Creamy Fish Chowder blends tender whitefish, buttery potatoes, and sweet onion in a silky milk-based broth. It’s a lighter take on classic chowder that still delivers cozy, satisfying flavor—perfect for busy weeknights and ready in under 40 minutes.
Ingredients
Scale
- 1 lb cod, haddock, or other whitefish, cut into bite-sized pieces
- 2 cups water
- 2 medium potatoes, peeled and diced
- 1/2 cup chopped onion
- 1 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk
Instructions
- Cook Vegetables: In a large pot, combine potatoes, onion, salt, pepper, and 2 cups water. Bring to a boil; cook 10–15 minutes until potatoes are tender.
- Add Fish: Stir in fish pieces; simmer 5 minutes, until the fish flakes easily with a fork.
- Make Roux: In a separate saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes, stirring constantly.
- Add Milk: Gradually whisk in milk until smooth and slightly thickened (about 5 minutes).
- Combine: Pour the creamy milk mixture into the pot with fish and vegetables. Stir gently and heat through without boiling. Serve hot.
Notes
- Tips: Use fresh, mild white fish (cod, haddock, pollock). A pinch of thyme, bay leaf, or celery seed adds depth. Whole milk or half-and-half makes a more luxurious chowder.
- Variations: Add corn or carrots; stir in cooked shrimp; swap whitefish for panfish (bluegill, perch, crappie); use smoked fish for extra flavor; make dairy-free with plant milk and oil.
- Crockpot Adaptation: Add potatoes, onion, seasoning, and water to slow cooker (Low 5–6 hrs or High 2–3 hrs). Add fish in last 30 minutes. Prepare roux on stovetop with milk; stir in and finish.
- Storage: Refrigerate up to 3 days. Reheat gently—avoid boiling. Freezing is possible but the dairy may separate; reheat slowly and whisk.
- Common Mistakes: Don’t boil after adding milk (curdling). Don’t add fish too early (overcooks). Skipping the roux yields a thin broth—thicken as directed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 9g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Creamy Fish Chowder, Quick Fish Chowder, Whitefish Chowder Recipe, Seafood Chowder, Weeknight Soup