Fish Chowder Recipe

This is a thick, creamy fish chowder with soft potatoes, corn, and flaky white fish — kinda like what you’d hope for when you need something warm and filling. It’s simple to make, doesn’t need fancy stuff, and yeah, it’s budget-friendly too.

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Quick Summary

• Prep time: 10 mins
• Cook time: 25 mins
• Flavor: creamy, savory, just a little sweet from the corn
• Great for: tired weeknights, fridge cleanouts, bread-dunking therapy

Why I Like This Recipe

Didn’t plan this one. Was cold, didn’t wanna order out, saw some fish and milk in the fridge, and just… went for it. It’s that kind of meal. Everything soft and cozy in one bowl. You get it.

Ingredients

• 3 tbsp butter
• 2 garlic cloves, minced
• 1 small onion, chopped small
• 2 carrots, halved and sliced
• ½ cup dry white wine (can skip)
• ¼ cup all-purpose flour
• 3 cups milk
• 2 cups fish stock (or chicken broth)
• 2 cups diced potatoes (about 1 large one)
• 1 cup corn (frozen or canned)
• ½ tsp salt (add more if needed)
• black pepper
• 600g white fish, chopped into chunks
• 1 cup frozen peas
• green onions (for topping, optional)
• crusty bread (you know the drill)

How To Make Fish Chowder

1. Melt the butter: Medium heat. Toss in garlic and onion. Let ‘em soften — about 5 mins.
2. Add the carrots: Stir ‘em in, let them hang out for a bit.
3. Wine time: Pour it in. Let it bubble until most of it’s gone.
4. Add flour: Stir it in, gets kinda pastey. That’s good.
5. Pour in broth and milk: Slowly, while stirring. Smooth is what you want.
6. Toss in the potatoes and corn: Season with salt and pepper. Bring it to a soft simmer.
7. Let it cook: About 8 mins — until potatoes are almost there.
8. Add fish + peas: Just a few mins, ‘til the fish flakes when you poke it.
9. Taste check: More salt? Too thick? Thin it with milk or water.
10. Serve it: Top with green onions. Bread on the side is a strong move.

Tips for Success

• Go for firm white fish — it won’t fall apart.
• Simmer low and slow — keeps things creamy, not gloopy.
• Add the fish last. It only needs like 3 mins.
• Don’t skip tasting at the end — it matters more than the exact measurements.
• Reheat gently — microwave makes it weird.

Storage and Reheating

• Fridge: Keeps 3 days. Reheat on the stove, stir in extra milk if it’s too thick.
• Freezer: Not the best — dairy separates. If you must, freeze it before adding milk, then mix it in when reheating.
• Microwave: Works, just not ideal. Use low power.
• Stovetop: Best method. Low heat, stir gently.

Frequently Asked Questions

• Can I use a different fish?
  Yeah, just not the delicate flaky ones — they turn to mush. Go for something firm like cod or tilapia.
• No wine, no problem?
  Totally. Skip that part. It still works.
• Make it richer?
  Swap some milk for cream. Heavy stuff, if you’re feelin’ fancy.
• Can I use canned fish?
  Wouldn’t. It breaks apart and changes the flavor.
• What’s best to eat with this?
  Crusty bread. Garlic toast. Heck, even crackers. Just something to dunk.

Common Mistakes and How to Dodge Them

• Overcooking the fish – It only needs a few minutes at the end. Don’t boil it to death.
• Pouring milk too fast – You’ll get clumps. Go slow, stir constantly.
• Using the wrong fish – Delicate fish fall apart. Firm fillets only.
• Not tasting before serving – The salt level really makes a difference.
• Heating it too hard when reheating – Low and slow. Don’t blast it in the microwave.

Nutrition Facts (Per Serving)

• Calories: 418
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 68mg
• Sodium: 431mg
• Potassium: 1419mg
• Total Carbohydrate: 39g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 37g