Fish Chowder

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: new_england
Ingredients: 400 g cod fillet (skinless, cut into 1-inch chunks); 2 pcs potato (medium, peeled and diced into ½-inch cubes); 1 pcs onion (medium, finely chopped); 2 pcs celery (stalks, finely chopped); 2 pcs garlic (cloves, minced); 1 tbsp butter; 2 tbsp all-purpose flour; 2 cup whole milk; 1 cup water; 1 pcs bay leaf; 0.5 tsp salt; 1 pinch black pepper; 1 tsp fresh thyme (leaves only, or ½ tsp dried thyme); 2 tbsp fresh parsley (chopped, for garnish)

RATING

4.6/5(125)

TASTE SCORE

8/10

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.

PREP

15m

COOK

30m

SERVES

1 CUP

278 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pot to prevent the milk-based broth from scorching.
2
Cut potatoes into uniform ½-inch cubes so they cook evenly within the 12-15 minute simmer.
3
Add the cod in the last 5-7 minutes and stop cooking as soon as it flakes—overcooking makes it dry.
4
Do not let the milk boil hard; a gentle simmer keeps it creamy and prevents curdling.
5
Stir the roux constantly for the full 2 minutes to remove the raw flour taste.
6
Make ahead by prepping all vegetables a day in advance and storing them airtight in the fridge.

RECIPE VARIATIONS

Adapt it for your goals.

smoked fish

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 free

Dairy-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 bacon