Fish Chowder
A creamy, soul-warming fish chowder loaded with tender chunks of white fish and potatoes in a rich, milky broth. This New England classic comes together in one pot and tastes like a cozy coastal evening. Serve with oyster crackers or crusty bread for dipping.
For 4 servings
- prep
Prep the vegetables and fish.
1.Peel and dice potatoes into ½-inch cubes.2.Finely chop onion and celery.3.Mince garlic cloves.4.Cut cod fillet into 1-inch chunks. - saute · ~7 min
Sauté the aromatics.
1.Melt butter in a large pot over medium heat.2.Add onion and celery, sauté until soft and translucent (5-6 min).3.Add garlic and cook until fragrant (30 sec).TIPKeep the heat medium — butter burns fast, and you want soft vegetables, not browned ones. - saute · ~2 min
Build the roux base.
1.Sprinkle flour over the vegetables.2.Stir constantly and cook for 2 minutes until the flour smell disappears.TIPDon't skip cooking the flour. It removes the raw taste and helps thicken the chowder. - simmer · ~15 min
Simmer the potatoes.
1.Gradually pour in water and milk while stirring to avoid lumps.2.Add diced potatoes, bay leaf, and thyme.3.Bring to a gentle simmer, then cook uncovered until potatoes are fork-tender (12-15 min).4.Stir occasionally to prevent sticking.TIPSimmer gently — boiling milk can cause it to curdle or scald on the bottom. - simmer · ~7 min
Cook the fish.
1.Season with salt and black pepper, stir gently.2.Nestle the fish chunks into the broth.3.Simmer gently until fish is opaque and flakes easily (5-7 min).4.Remove and discard the bay leaf.TIPFish cooks quickly — as soon as it turns opaque white and flakes, it's done. Overcooked fish goes dry and rubbery. - garnish
Finish and serve.
1.Ladle into bowls.2.Garnish with fresh chopped parsley.3.Serve immediately with oyster crackers or crusty bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot to prevent the milk-based broth from scorching.
- 2Cut potatoes into uniform ½-inch cubes so they cook evenly within the 12-15 minute simmer.
- 3Add the cod in the last 5-7 minutes and stop cooking as soon as it flakes—overcooking makes it dry.
- 4Do not let the milk boil hard; a gentle simmer keeps it creamy and prevents curdling.
- 5Stir the roux constantly for the full 2 minutes to remove the raw flour taste.
- 6Make ahead by prepping all vegetables a day in advance and storing them airtight in the fridge.
Adapt it for your goals.
Smoked fish
Replace half the cod with hot-smoked haddock or mackerel for a deeper, smoky flavor that adds complexity to the traditional chowder.
dairy freeDairy-free
Swap butter for olive oil, whole milk for unsweetened oat or almond milk, and use a gluten-free flour blend—still creamy, but suitable for those avoiding dairy.
add baconAdd bacon
Crisp 4 slices of bacon in the pot before sautéing the vegetables, then crumble them on top—adds smoky saltiness and a satisfying crunch.
Why this is on our healthy list.
Lean Protein from Cod
Cod is a low-fat, high-quality protein source, providing essential amino acids for muscle repair and satiety.
Potassium-Rich Potatoes
Potatoes supply potassium, a mineral that supports healthy blood pressure and nerve function.
Antioxidants from Celery
Celery contains vitamin K and antioxidant flavonoids that contribute to overall cellular health.
Frequently asked questions
Yes, thaw completely in the fridge overnight and pat very dry with paper towels to avoid thinning the broth.
