Nothing beats a bowl of Fish Chowder on a chilly day. This creamy, comforting soup is packed with tender fish, hearty potatoes, and a rich, flavorful broth. It’s the kind of dish that warms you from the inside out and feels like a true indulgence, without being overly heavy.
The key to a great fish chowder is fresh, flaky fish. White fish like cod, haddock, or tilapia works wonderfully, but you can mix it up with whatever fresh fish you prefer. The fish is simmered in a creamy base made from a combination of broth and milk or cream, which gives the chowder its signature velvety texture. To bring depth and complexity to the flavor, sauté onions, celery, and carrots in a little butter before adding them to the soup. These vegetables add both texture and sweetness, balancing out the richness of the cream.
Potatoes are a classic addition, providing heartiness and absorbing the flavors of the broth as it cooks. A bay leaf, a pinch of thyme, and a little garlic round out the flavor profile, creating a perfect harmony between the creamy base and the fresh, mild taste of the fish.
What really sets Fish Chowder apart is the final touch of freshness. A squeeze of lemon juice just before serving brightens up the entire dish, cutting through the richness and enhancing the fish’s natural flavors. A sprinkle of fresh parsley or dill adds a pop of color and a burst of herbaceous freshness that complements the creamy soup perfectly.
Fish Chowder is not only a satisfying meal but also a versatile one. You can enjoy it as a light lunch, a starter for dinner, or even as a main course with some crusty bread for dipping. Whether you’re near the coast or enjoying a cozy evening at home, this chowder is a comforting, delicious dish that will have everyone coming back for more.
Ingredients
- 1 lb white fish fillets such as cod or haddock
- 2 cups potatoes peeled and diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 small onion diced
- 3 cups fish stock
- 1 cup heavy cream
- 2 tbsp butter
- to taste salt and pepper
- 1 tbsp fresh dill chopped, optional
Instructions
- Melt the butter in a large pot over medium heat. Add the onions, celery, and carrots, and sauté until the onions are soft and translucent.
- Add the diced potatoes to the pot, and stir to combine with the vegetables.
- Pour in the fish stock and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the fish fillets to the pot and continue to simmer until the fish is cooked through and flakes easily with a fork, about 10 minutes.
- Stir in the heavy cream, and season with salt and pepper to taste. Cook for an additional 5 minutes to warm through.
- Serve hot, garnished with fresh dill if desired.
Nutrition
This chowder is amazing! So creamy and flavorful, I can’t stop eating it!
Totally agree! This chowder is better than my grandma’s! I could eat it every day!
Very good but could use more fish. I added shrimp too but it took longer to cook.
Ugh, I hate fish! I made this for my husband who loves it, but I can’t eat it.
Fish? Yuck! I’d rather eat dirt. Why don’t you just make something else for yourself? 🤷♀️
That’s nice of you to make it for him! You could try a veggie chowder instead if you don’t like fish.
Why do you put cream in chowder? Isn’t that not right? My grandma wouldn’t approve.
Yall, I don’t even like fish, but this tasted ok. I might actually make it again.
So easy to make, savor taste! I used cod and wasn’t disappointed!
I followed the instructions exactly and it turned out too watery. What did I do wrong?
It was alright, nothing special. Just another fish soup… meh.
I thought it was really good! Maybe you just need to add more seasoning? 🧂
Simple and yummy! My kids loved it and asked for more. Thanks for the recipe!
Never tried making chowder before, is it supposed to be this creamy? Not used to it. 🤔
This recipe is too complicated. Just use canned stuff, it’s easier! Aint nobody got time for this.
I don’t know… it was okay, but I expected more flavor from a chowder. Disappointed. 2 stars.
Pretty good, but I think it needed more seasoning. Added some garlic salt, helped a little.
The recipe was easy to follow. However, I added some corn and it was even better!
Corn?! Wow, I never thought of that! I bet it adds a nice sweetness. Thanks for the tip!
Fish chowder? My dad used to make this all the time but with clams. This is different but still good.
Delicious! I made it with leftover fish and my family loved it! Highly recommend! ❤️
This turned out amazing! Never thought I could make chowder like this. 5 stars!
So glad you loved it! I’ve been looking for a new chowder recipe to try. 😊
Really? Fish chowder? Sounds kinda weird. Can you really make it just like that?
This chowder is amazing! So creamy and delicious! My family loved it.
This is the best chowder I’ve ever made! My family loved it.
Not bad, but next time I think I will skip the cream and go for a lighter version.
Yuck! My fish didn’t cook right and it tasted weird. 😩
I dunno, this was kinda bland for me. I added some hot sauce but still not the best.
Bland? Really? I thought it was pretty tasty! Maybe your fish wasn’t fresh enough?
I think it needs a bit more seasoning too! Maybe some garlic or even a touch of lemon could help brighten the flavors.
I thought chowder was supposed to be thick? This seems more like a soup. Just saying.
Really? I think fish chowder should be thicker. This was too soupy for my taste.
Really good, but where’s the garlic?! I think garlic would be boss here.
Not bad, but I think it needs more seasoning. Kinda bland.
I totally agree! Add some garlic or paprika next time and it’ll be so much better.
I like it as is. The fish and cream are rich enough; maybe you’re just not used to it?
I was skeptical about only simmering the fish 10 minutes, but it flaked perfectly. Cream added at the end was key.
Totally get the skepticism—10 minutes sounded way too short to me too. But if it flaked perfectly, that’s proof the timing’s right. I also like adding the cream at the end; makes it taste way smoother.
Wait… 10 min simmer for the fish? I tried sometning like this once and it came out kinda rubbery. Maybe my pot was too hot? Either way, the cream at the end sounds like the fix—will try. Dill is good too.
Didn’t like it at all. Too much cream and not enough flavor. Needs more spices!
I was a bit skeptical about using cod, but it turned out great! Will make again.
Delicious but I messed up and added the cream too early. Still tasted good, just not as thick and rich. Oops.
Pretty solid. I used cod and followed the timing pretty closely. Mine was a little thin though—next time I’ll mash some potatoes to thicken it.
It was okay. I expected more flavor but it was kinda watery. Maybe I did something wrong.
Watery? I think it should be thick. Maybe you didn’t add enough cream! I always use more than the recipe says for flavor.
I don’t think you did anything wrong! Sometimes it just depends on the fish and stock. Did you use a strong fish stock? Maybe try more seasoning next time!
Way too much work for a soup. Also, 2 cups potatoes feels like a lot—mine ended up more like potato soup with fish.
It was okay, I guess? Just not the best chowder I’ve had. 🤷♂️
I think it’s just alright too. Maybe try adding some spices next time? 🤔
Tastes like grandma’s chowder! Made me so nostalgic. Thanks for sharing! 😊
Yum! Made it for dinner last night. Everyone loved it. Will definitely make again!
Pretty solid comfort food. I found I needed a bit more seasoning than the recipe suggests (extra salt and a squeeze of lemon). Otherwise, the texture was nice and creamy without being too thick.
The veggies sauté step is important—mine were still a bit crunchy the first time because I rushed it. Second try: onions went translucent and it improved a ton.
Yes!! That sauté time really matters—if the onions/carrots/celery aren’t softened, the whole chowder tastes a little raw. I did the same thing rushing once and the texture was off. Now I always wait for translucent onions and it comes out way better.
My chowder got a bit watery—probably my potatoes were too big. Next time I’ll dice smaller so they break down and thicken the base more.
That makes sense—bigger potato chunks can totally mess with thickening. I usually smash or mash a couple pieces once they’re tender, then it thickens up nicely without changing the rest. Great idea to dice smaller too!
Not a fish fan but gave this a try. It wasn’t bad, but I prefer chicken. So, yeah… meh.
Made this tonight and it turned out really comforting. The dill is a nice touch—makes it taste fresh instead of “just creamy.”
Fish stock is hard for me to find, so I subbed broth + a pinch of salt. Not bad, but I could tell it wasn’t as deep in flavor.
Good call—broth + a pinch of salt usually saves it. Fish stock really adds that “sea” depth though, so I’m not surprised it felt flatter. If you can swing it, even a low-sodium fish base or bottled clam juice can boost flavor.
I messed up and put shrimp instead of fish, but it still turned out delicious!
Wasn’t sure about the dill… but I went for it and it elevated the flavors! So happy! <3
This chowder is simply divine! I added a splash of lemon juice at the end, and it was the perfect touch.
I tried this and the fish kind of fell apart too much (like mush). Maybe I cooked it too long. Still ate it tho—could’ve been better.
Can I use frozen fish fillets?? Didn’t have fresh ones and I need this today!
I don’t eat fish, but my roommate loved it. Said it smelled amazing while cooking. I stole a spoon… not gonna lie, pretty good.
I swapped the cream for half-and-half and it still worked, just less rich. But honestly still good and way lighter than usual chowder.
Half-and-half? Hmm I’m not sure I’d call that chowder anymore lol. Wouldn’t it just thin out the whole thing? Still, if the fish flakes right and the potatoes thicken it, I guess it can work.
Good call on swapping to half-and-half! I’ve done similar with soups and they come out still comforting—just not quite as silky. “Way lighter than usual chowder” is a win in my book 😄
Absolutely loved this recipe! The flavors were on point. My family devoured it!
I’m so glad to hear you loved it! This chowder is one of my favorites too! 😊
I added some corn to mine and it was amazing. Perfect for a cold day!
I don’t know, fish chowder and corn? Sounds like a weird combo. 😕
Corn sounds like a great addition! I’ll have to try that sometime. 😋
Not sure if it’s my fault or the recipe, but mine tasted kind of bland until I added more pepper. Also I ran out of dill so I skipped it.
Maybe you cooked it too low? I always add the dill at the start so it gets cooked into everything—otherwise it tastes “blah”. Also sounds like you didn’t season enough at step 5.
I had the same thing—mine felt bland until I went heavy on the pepper and also added a pinch more salt. Skipping dill makes sense too; it really does help brighten it up.
Yummy chowder! 😋
Delicious! I didn’t have fish stock so I used chicken, turned out fine! Yum!
I’m glad it turned out fine for you! I’ve always thought chicken stock would be too strong for fish chowder, but maybe I should give it a try. Yum!
Chicken stock in fish chowder? That’s kinda weird. Never thought of that. But hey, if it works for you!
Super easy recipe! I didn’t have fish stock so I used vegetable broth, still turned out fine. Will make again.
What can I use instead of fish stock? Don’t really want to go buy any.
Easy to follow! Perfect for a quick dinner. I might use salmon next time instead of cod.
Fish in soup? Yuck! Sorry, but this ain’t for me. Fish smelly.
Honestly, I used to think fish soups were gross too! But this recipe is delicious if you give it a try!
Nah, fish soup just ain’t it for me. I can’t with that smelly stuff!
Fish chowder is supposed to be thicker—like with flour or something. This one was kinda thin, I added a slurry and it got way better.
I love that it’s not overly complicated. Sautéing the onion/celery/carrots first makes a difference. Whole family asked for seconds.
Skeptical about using only 1 cup of cream, but it was enough. I also added some bay leaf while it simmered and that gave it a more ‘restaurant’ vibe.
Made this last night and it turned out super cozy. The dill idea is spot on—really lifts the whole bowl. I used haddock and it flaked perfectly after about 9-10 minutes.
Not gonna lie, it tasted a little bland for me at first. I think my fish stock was low flavor. Once I added pepper + more dill, it improved a lot.