I love how easy this fish chowder is to make while still feeling so luxurious. It’s creamy without being too heavy, and the combination of vegetables and fish creates such a beautiful balance of textures. The subtle savory base gives it great depth without overpowering the delicate fish flavor. I find this soup great for using up white fish fillets, and it’s one of those recipes that tastes even better the next day as the flavors meld together.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
40g / 3 tbsp butter, unsalted 2 garlic cloves, minced 1 small onion, finely chopped 2 small carrots, halved, cut into 0.5cm / 1/5″ slices 1/4 cup (35g) flour (plain / all purpose) 3 cups (750 ml) milk, any fat % 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium 2 cups potato, 1.5 cm/0.5″ cubes (~1 large potato) 1 cup corn, frozen or canned (drained) 0.5 tsp salt, plus more to taste Finely ground black pepper 600 g/1.2 lb white fish fillets, skinless, cut into 2cm / 4/5″ pieces 1 cup peas, frozen
Garnish/serving (optional): 1/4 cup green onions, halved and finely sliced (garnish) Crusty bread for dunking
Directions
I melt the butter in a large pot over medium heat. Then I add the garlic and onion and cook for about 5 minutes until the onion becomes soft and translucent without browning.
I add the carrots and stir them through, letting them soften slightly.
I increase the heat briefly to let the flavors blend and simmer until most of the liquid has reduced.
I add the flour and stir for about 30 seconds until it forms a smooth, thick paste.
I slowly pour in the broth while stirring constantly to dissolve the flour mixture, then add the milk and stir to combine.
I add the potatoes, corn, salt, and pepper. I bring the soup to a gentle simmer, then reduce the heat and let it cook for about 8 minutes, stirring occasionally, until the potatoes are nearly tender.
I add the fish and peas, then let it simmer for another 3 minutes or until the fish is just cooked and flakes easily.
I taste and adjust the seasoning with more salt and pepper if needed. If the soup becomes too thick, I add a splash of water or milk to thin it out.
I serve it hot, garnished with green onions and a side of crusty bread for dipping.
Servings and Timing
This recipe serves 5 people generously. Preparation takes about 10 minutes, cooking time is 25 minutes, making the total time roughly 35 minutes.
Variations
Sometimes I like to add a bit of smoked paprika or a pinch of cayenne for a subtle smoky heat. If I want extra richness, I replace part of the milk with cream. For a lighter version, I skip the butter and use olive oil instead.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm it on the stove over low heat, adding a little milk or broth to loosen the texture if it thickens too much. This soup can also be frozen for up to 2 months, though I prefer to thaw it in the fridge overnight before reheating to preserve the creamy consistency.
FAQs
What’s the best fish to use for this soup?
I like using firm, meaty white fish such as cod, snapper, barramundi, or tilapia because they hold their shape and flake beautifully.
Can I use frozen fish?
Absolutely. I just make sure to thaw it completely and pat it dry before adding it to the soup.
How can I make the soup thicker?
If I want a thicker chowder, I simply simmer it a few minutes longer or mash a few of the potato cubes directly in the pot.
Can I use cream instead of milk?
Yes, for a richer and more decadent version, I sometimes substitute part or all of the milk with heavy cream.
Can I add other vegetables?
I often add celery, leeks, or diced bell peppers to change up the flavor and add more texture.
How do I keep the fish from breaking apart?
I stir gently once I add the fish and only cook it until it just flakes—overcooking can make it fall apart.
What can I serve with fish chowder?
I love serving it with warm crusty bread, garlic toast, or a simple green salad on the side.
Can I make it gluten-free?
Yes, I can use a gluten-free flour blend or cornstarch instead of all-purpose flour to thicken the soup.
Can I make it dairy-free?
I replace the butter with olive oil and use dairy-free milk like oat or almond milk for a lighter, dairy-free chowder.
Can I use seafood instead of fish?
Yes, I sometimes add prawns, scallops, or even crab meat for a seafood twist on the classic chowder.
Conclusion
I love making this Fish Chowder Soup because it’s wholesome, comforting, and incredibly flavorful without being complicated. The creamy texture, tender vegetables, and perfectly cooked fish make it a dish I come back to again and again. Whether I’m cooking for family or just treating myself, this soup never fails to satisfy.
This Fish Chowder Soup is a creamy, hearty, and comforting dish filled with tender chunks of white fish, potatoes, sweet corn, peas, and carrots. It’s rich yet light, making it the perfect cozy meal for chilly evenings or any time you crave something satisfying and wholesome.
Total Time:35 minutes
Yield:5 servings
Ingredients
40g (3 tbsp) unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved and sliced into 0.5cm (1/5″) pieces
1/4 cup (35g) plain all-purpose flour
3 cups (750 ml) milk (any fat %)
2 cups (500 ml) fish stock, clam juice, or chicken stock (preferably low sodium)
2 cups potato, cut into 1.5 cm (0.5″) cubes (~1 large potato)
1 cup corn, frozen or canned (drained)
0.5 tsp salt, plus more to taste
Freshly ground black pepper
600 g (1.2 lb) white fish fillets, skinless, cut into 2 cm (4/5″) pieces
1 cup frozen peas
1/4 cup green onions, halved and finely sliced (for garnish, optional)
Crusty bread, for serving (optional)
Instructions
Melt the butter in a large pot over medium heat. Add the garlic and onion and cook for about 5 minutes, stirring, until the onion is soft and translucent.
Add the carrots and cook for another 2 minutes to soften slightly.
Stir in the flour and cook for 30 seconds to form a smooth paste.
Gradually pour in the stock while stirring to dissolve the flour mixture, then add the milk and mix well.
Add the potatoes, corn, salt, and pepper. Bring to a gentle simmer, then reduce heat and cook for about 8 minutes, stirring occasionally, until potatoes are nearly tender.
Add the fish and peas, simmering gently for 3 minutes or until the fish is just cooked and flakes easily.
Taste and adjust seasoning with more salt and pepper as needed. If the soup is too thick, add a little extra milk or water.
Serve hot, garnished with green onions and accompanied by crusty bread for dipping.
Notes
Use firm white fish like cod, snapper, barramundi, or tilapia for best results.
For extra richness, replace part of the milk with cream.
For a lighter or dairy-free version, use olive oil and plant-based milk.
Add smoked paprika or cayenne for a hint of spice.
Can be made gluten-free using cornstarch or a gluten-free flour blend.
Store in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently on the stove, adding milk or broth to thin if needed.
