Creamy Fish Chowder

fish chowder
Diana Rattray
Ratings (33)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
448 Calories
14g Fat
35g Carbs
43g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a top-rated fish chowder recipe with haddock or cod, seasonings, butter, potatoes, and carrots, along with onion and other ingredients.

This recipe uses haddock in fish chowder, but the chowder may be made with pollock, cod, or a similar white fish.

You can also saute the onions in bacon drippings instead of butter and then garnish with crumbled bacon.


  • 1 1/2 pounds haddock or cod fillets (fresh or frozen)
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • dash ground black pepper
  • 1/4 teaspoon sweet paprika
  • 1 1/2 cups potatoes (diced and peeled, about 1/2-inch)
  • 3/4 cup carrots (diced)
  • 1 small onion (finely chopped)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Garnish: Chopped parsley or fresh chives

Steps to Make It

  1.  Cut fish fillets into small pieces; set aside.

  2. In a large saucepan or  Dutch oven, combine the chicken broth, seasonings, potatoes, and carrots. Cook, covered, for about 8 minutes, until vegetables are tender. Add the fish and cook for another 8 minutes.

  3. Meanwhile, in a medium saucepan, sauté onion in butter until tender. Stir in flour until well blended. Gradually add milk, stirring constantly. Continue stirring and cooking until thickened.

  4.  Add the thickened milk mixture to the cooked vegetables and fish; continue cooking for about 5 to 10 minutes, stirring frequently.

  5. Garnish the fish chowder with fresh chopped parsley or chives.