Creamy Fish Chowder

Warm, comforting, and bursting with flavor, this Creamy Fish Chowder is the ultimate hearty seafood dish that's perfect for chilly nights or anytime you're craving something soul-soothing. Made with tender chunks of fresh cod or haddock, velvety heavy cream, and a savory base of fish stock, onions, and celery, this chowder delivers a rustic, homemade taste in every bite. Russet potatoes provide a natural thickness, while a hint of fresh parsley and optional smoked paprika add a touch of brightness and depth. Whether served with crusty bread or oyster crackers, this easy-to-make fish chowder is a satisfying, one-pot meal that highlights the rich, delicate flavors of the sea. Ready in just an hour, it's the ideal recipe for anyone who loves classic seafood dishes with a creamy twist.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 medium russet potatoes, peeled and diced
• 4 cups fish stock or seafood stock
• 1 leaf bay leaf
• 1 cup heavy cream
• 1.5 pounds fresh cod or haddock fillet, cut into bite-sized pieces
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon smoked paprika (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion and celery to the pot. Cook for 5-6 minutes until soft and fragrant, stirring occasionally.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.

Step 4

Add the diced potatoes, fish stock, and bay leaf. Stir well and bring the mixture to a boil.

Step 5

Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6

Remove the bay leaf and use a potato masher to gently mash some of the potatoes in the pot to thicken the broth slightly.

Step 7

Stir in the heavy cream, then add the bite-sized fish pieces. Gently stir to combine.

Step 8

Season with salt and black pepper, adjusting to taste. Allow the fish to cook gently in the hot broth for 5-7 minutes, or until opaque and cooked through.

Step 9

Remove the pot from the heat and stir in the chopped parsley.

Step 10

Ladle the chowder into bowls and garnish with a sprinkle of smoked paprika, if desired.

Step 11

Serve warm with crusty bread or oyster crackers.

Nutrition Facts

Serving size	(2741.9g)

Amount per serving	% Daily Value*
Calories	2440.1

Total Fat 136.2g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 2.4g
Cholesterol 671.3mg	0%
Sodium 4723.2mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 13.7g
Protein 164.7g	0%

Vitamin D 278.9IU	0%
Calcium 350.9mg	0%
Iron 7.8mg	0%
Potassium 5735.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.1%

Protein: 28.0%

Carbs: 19.9%