|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||9%|
|Total Sugars 9g|
|Vitamin C 9mg||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing beats a good fish chowder, especially on a cold afternoon or evening like our top-rated fish chowder recipe that uses a mild white fish such as haddock or cod, along with simple seasonings, butter, potatoes, and carrots, along with onion.
This creamy fish soup is hearty enough on its own, but it is perfect with crackers or a loaf of crusty bread, along with a fresh green salad for a light lunch or dinner.
Click Play to See This Creamy Fish Chowder Recipe Come Together
1 1/2 pounds haddock fillets, fresh or frozen and defrosted, or cod
1 cup chicken broth
1/2 teaspoon salt
1 dash freshly ground black pepper
1/4 teaspoon sweet paprika
1 1/2 cups potatoes, peeled and diced into about 1/2-inch cubes
3/4 cup diced carrots, from 2 to 3 medium carrots
1 small onion, finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Chopped fresh parsley, or chives, for garnish
Gather the ingredients.
Cut fish fillets into small pieces; set aside.
In a large saucepan or Dutch oven, combine the chicken broth, salt, black pepper, sweet paprika, potatoes, and carrots. Cook, covered, for about 8 minutes until vegetables are tender.
Add the fish and cook for another 8 minutes.
Meanwhile, sauté onion in butter until tender in a medium saucepan.
Stir in flour until well-blended.
Then gradually add milk, whisking constantly.
Continue whisking and cooking until thickened.
Add the thickened milk mixture to the cooked vegetables and fish; continue cooking for about 5 to 10 minutes, stirring frequently.
Garnish the fish chowder with fresh chopped parsley or chives.
Serve and enjoy.
- You can make this recipe gluten free by substituting the all-purpose flour for a gluten-free thickener, such as arrowroot powder or an all-purpose gluten-free flour mix. If you're using arrowroot, start with a tablespoon first and incorporate it, as this ingredient tends to be a stronger thickener than all-purpose flour.
- Cook two slices of bacon and remove them from the pan. Then sauté the onions in bacon drippings instead of butter and then garnish the chowder with crumbled bacon for a fun and tasty twist.
- Use Old Bay seasoning instead of salt, pepper, and paprika for a more robustly flavored soup.
- Add a 1/2 cup of frozen peas or corn to the soup toward the end of cooking.
How to Store Creamy Fish Chowder
This fish chowder will keep for two to three days in the refrigerator in a sealed, airtight container. Reheat in a saucepan over medium-low heat on the stovetop until completely hot.
Unfortunately, fish chowder won't freeze well. There are no safety concerns, but the texture of the fish will suffer, and the soup itself will likely become grainy because of the presence of dairy. You're better off eating the soup as leftovers for lunch.