21 Delicious Fish Chowder Recipes Easy to Make

You’re in for a treat if you love cozy, heartwarming meals that bring the whole family to the table! Our roundup of 21 Delicious Fish Chowder Recipes Easy to Make is your go-to guide for whipping up comforting bowls of goodness any night of the week. From classic creamy versions to innovative twists, these recipes promise simplicity and flavor in every spoonful. Dive in and discover your next favorite dish!

Classic New England Fish Chowder

Few dishes bring back memories of cozy New England winters like a steaming bowl of Classic New England Fish Chowder. It’s the kind of meal that warms you from the inside out, with its creamy broth and tender chunks of fish. I remember my first time trying it at a seaside shack in Maine, and I’ve been hooked ever since.

Ingredients

• 2 tbsp unsalted butter (I always reach for the good stuff—it makes all the difference)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cups diced potatoes (Yukon Golds hold their shape beautifully)
• 1 lb fresh cod, cut into 1-inch pieces (ask your fishmonger for the freshest catch)
• 2 cups whole milk (for that rich, creamy texture we all love)
• 1 cup heavy cream (because why not indulge a little?)
• 1 tsp salt (I like to start with this and adjust as needed)
• 1/2 tsp black pepper (freshly ground, if you have it)
• 1 bay leaf (it’s amazing how much flavor this little leaf adds)

Instructions

1. Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
2. Add the diced onion and cook until translucent, about 5 minutes. Stir occasionally to prevent sticking.
3. Stir in the diced potatoes and cook for another 5 minutes. They’ll start to soften slightly.
4. Pour in enough water to just cover the potatoes, about 2 cups. Bring to a simmer and cook until the potatoes are tender, about 10 minutes. Tip: Test a potato piece with a fork—it should slide off easily.
5. Add the cod pieces, milk, heavy cream, salt, pepper, and bay leaf. Gently stir to combine.
6. Reduce the heat to low and simmer for 15 minutes. Do not boil, as high heat can cause the milk to curdle. Tip: Keep an eye on the heat to maintain a gentle simmer.
7. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Now, this chowder is creamy, with the perfect balance of tender fish and soft potatoes. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping. Nothing beats the comfort it brings on a chilly evening.

Creamy Salmon Chowder with Dill

Zesty flavors and comforting warmth define this Creamy Salmon Chowder with Dill, a dish that reminds me of chilly evenings by the lake where the only remedy was a bowl of something hearty and delicious. I remember tweaking this recipe over several winters until it felt just right—creamy, but not too heavy, with the fresh dill adding a bright contrast to the rich salmon.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like yellow for sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 2 cups potatoes, cubed (Yukon Golds are my favorite for creaminess)
• 1 cup carrots, diced (adds a nice color and sweetness)
• 4 cups chicken broth (homemade if you have it)
• 1 lb salmon, skin removed and cut into chunks (wild-caught if possible)
• 1 cup heavy cream (room temp blends better)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the potatoes and carrots, cooking for another 5 minutes to slightly soften.
4. Pour in the chicken broth, bring to a boil, then reduce heat to simmer until vegetables are tender, about 15 minutes.
5. Gently add the salmon chunks, simmering until the salmon is just cooked through, about 5 minutes. Tip: Don’t stir too much to keep the salmon intact.
6. Lower the heat and stir in the heavy cream and dill, heating through but not boiling. Tip: Adding cream off the heat prevents curdling.
7. Season with salt and pepper, tasting as you go. Tip: The broth should be well-seasoned to balance the cream.

Overtly comforting, this chowder boasts a velvety texture with chunks of tender salmon and vegetables in every spoonful. Serve it with a sprinkle of fresh dill on top and crusty bread on the side for dipping into the creamy broth.

Spicy Thai Fish Chowder

Last week, I found myself craving something that could warm me up from the inside out, and that’s when this Spicy Thai Fish Chowder came into play. It’s the perfect blend of creamy, spicy, and utterly comforting, with a story behind every spoonful.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 cup diced onions (I swear, the sharper the onion, the better the flavor)
• 2 cloves garlic, minced (because fresh is always best)
• 1 tbsp red curry paste (adjust according to your heat preference)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 2 cups fish stock (homemade if you have it, but store-bought works in a pinch)
• 1 lb white fish fillets, cut into chunks (I used cod, but any firm white fish will do)
• 1 cup diced potatoes (leave the skin on for extra texture)
• 1 tbsp fish sauce (the secret umami booster)
• 1 tbsp lime juice (freshly squeezed, please)
• 1/4 cup chopped cilantro (because it’s not Thai without cilantro)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the red curry paste, cooking for 1 minute to release its flavors.
4. Pour in the coconut milk and fish stock, bringing the mixture to a gentle simmer.
5. Add the potatoes, cooking until they’re just tender, about 10 minutes.
6. Gently place the fish chunks into the pot, simmering until the fish is cooked through, about 5 minutes.
7. Remove from heat and stir in the fish sauce and lime juice.
8. Garnish with chopped cilantro before serving.

Don’t let the simplicity fool you; this chowder is a flavor bomb. The creamy coconut milk balances the heat from the curry paste, while the lime adds a refreshing zing. Serve it with a side of crusty bread to soak up every last drop.

Healthy Quinoa Fish Chowder

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this quinoa fish chowder has become my go-to. It’s a dish that reminds me of my grandmother’s kitchen, where every meal was an opportunity to nourish both body and soul.

Ingredients

• 1 cup quinoa (I love the texture it adds, making the chowder more satisfying)
• 1 lb white fish fillets, like cod or halibut (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 medium onion, diced (I prefer yellow for its sweetness)
• 2 cloves garlic, minced (because what’s a chowder without garlic?)
• 3 cups vegetable broth (homemade if you have it, but store-bought is fine)
• 1 cup milk (I use whole for creaminess, but any will do)
• 1 tsp salt (adjust to your liking, but this is my sweet spot)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 cup frozen corn (adds a nice crunch and sweetness)
• 1/2 cup chopped fresh parsley (for that fresh, herby finish)

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the quinoa to the pot, stirring to coat it with the oil and onions, for about 2 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender.
5. While the quinoa cooks, cut the fish into bite-sized pieces. Tip: Pat the fish dry with paper towels to ensure it sears nicely.
6. Once the quinoa is done, add the milk, salt, and pepper to the pot, stirring to combine.
7. Gently add the fish pieces to the pot, simmering for another 5 minutes, or until the fish is cooked through. Tip: Don’t stir too vigorously to keep the fish intact.
8. Stir in the frozen corn and cook for an additional 2 minutes, just to heat through.
9. Remove from heat and stir in the chopped parsley. Tip: Adding the parsley last preserves its vibrant color and flavor.

Delightfully creamy with a slight chew from the quinoa, this chowder is a comforting bowl of goodness. Serve it with a slice of crusty bread for dipping, or top with extra parsley for a pop of color. It’s a dish that’s as pleasing to the eye as it is to the palate.

Slow Cooker Fish Chowder

Zesty flavors and comforting warmth are what come to mind when I think of this Slow Cooker Fish Chowder. It’s the kind of dish that reminds me of chilly evenings by the lake, where the only thing missing was a bowl of something hearty and delicious to complete the scene.

Ingredients

• 1 lb cod fillets, cut into chunks (I find that slightly frozen fish is easier to cut)
• 4 cups chicken broth (homemade gives the best flavor, but store-bought works in a pinch)
• 2 cups potatoes, diced (I leave the skin on for extra texture and nutrients)
• 1 cup heavy cream (for that rich, velvety finish)
• 1/2 cup onions, finely chopped (sweet onions are my preference here)
• 2 tbsp butter (unsalted, so I can control the seasoning)
• 1 tbsp fresh thyme leaves (dried works, but fresh is always better)
• 1 tsp salt (I like to use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Place the butter in the slow cooker and set it to high to melt, about 2 minutes.
2. Add the onions and sauté until they’re translucent, about 3 minutes, stirring occasionally.
3. Pour in the chicken broth, then add the potatoes, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on high for 3 hours, or until the potatoes are tender when pierced with a fork.
5. Gently add the cod chunks to the slow cooker, ensuring they’re submerged in the liquid.
6. Pour in the heavy cream, stirring gently to incorporate without breaking the fish apart.
7. Cover and cook on low for an additional 30 minutes, or until the fish is opaque and flakes easily with a fork.
8. Tip: For a thicker chowder, mash a few potatoes against the side of the slow cooker before adding the fish.
9. Tip: If you’re in a hurry, you can cook everything on high for 2 hours, but the flavors develop better on low.
10. Tip: Always taste and adjust the seasoning before serving, as slow cooking can mute flavors.

So there you have it—a chowder that’s creamy, with tender chunks of fish and potatoes that just melt in your mouth. Serve it with a sprinkle of fresh thyme on top and a side of crusty bread for dipping, and you’ve got yourself a meal that’s both simple and spectacular.

Corn and Fish Chowder

Last weekend, I found myself craving something hearty yet simple, a dish that whispers comfort with every spoonful. That’s when I decided to whip up a batch of Corn and Fish Chowder, a recipe that’s been a staple in my kitchen during these cooler evenings.

Ingredients

• 2 cups of fresh corn kernels (frozen works too, but fresh is my summer go-to)
• 1 lb of white fish fillets, like cod or haddock (I love how they flake perfectly)
• 4 cups of chicken stock (homemade if you have it, it makes all the difference)
• 1 cup of heavy cream (for that luxurious texture)
• 2 tbsp of butter (unsalted, so I can control the seasoning)
• 1 medium onion, diced (I prefer sweet onions for a milder flavor)
• 2 cloves of garlic, minced (because garlic is life)
• 1 tsp of smoked paprika (it adds a subtle depth)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Sprinkle in the smoked paprika, stirring quickly to coat the onions and garlic without burning the spices.
4. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing the heat to a simmer.
5. Add the corn kernels, letting them cook in the broth for about 10 minutes until they’re tender.
6. Gently place the fish fillets into the pot, cooking them for 5-7 minutes until they flake easily with a fork.
7. Stir in the heavy cream, heating the chowder through but not letting it boil, to prevent curdling.
8. Season with salt and pepper, adjusting to your liking.

You’ll love the creamy texture of this chowder, with the sweet corn and tender fish creating a harmony of flavors. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Smoked Haddock Chowder

Ah, there’s nothing quite like the comfort of a warm bowl of chowder, especially when it’s made with smoked haddock. I remember the first time I tried this version; it was a chilly evening in Maine, and the smoky aroma filled the kitchen, promising a hearty meal. It’s become a staple in my home, perfect for those days when you need a little extra warmth.

Ingredients

• 1 lb smoked haddock, skin removed and cut into chunks (I find the smokier, the better for depth of flavor)
• 2 tbsp unsalted butter (because everything’s better with butter, right?)
• 1 medium onion, diced (I like yellow onions for their sweetness)
• 2 cloves garlic, minced (fresh is best here, no shortcuts)
• 2 cups whole milk (for that creamy texture we all love)
• 1 cup heavy cream (because why not indulge a little?)
• 2 medium potatoes, peeled and diced into 1/2-inch pieces (Yukon Golds are my go-to for their buttery texture)
• 1 tsp salt (adjust to your liking, but this is my sweet spot)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 bay leaf (it’s amazing how much flavor this little leaf adds)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion and sauté for about 5 minutes, until translucent. Tip: Don’t rush this step; caramelizing the onions slightly adds a wonderful depth.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the diced potatoes, salt, pepper, and bay leaf, stirring to coat everything in the butter.
5. Pour in the milk and heavy cream, then bring the mixture to a gentle simmer. Tip: Keep the heat low to prevent the dairy from separating.
6. Add the smoked haddock chunks, submerging them in the liquid. Simmer for about 10 minutes, until the potatoes are tender and the fish flakes easily. Tip: Resist the urge to stir too much to keep the fish chunks intact.
7. Once everything is cooked through, remove the bay leaf and discard it.

Final thoughts: This chowder is luxuriously creamy with a perfect balance of smoky and sweet flavors. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping. For an extra touch, a dash of hot sauce can add a nice kick.

Low-Carb Fish Chowder

Last week, after a particularly chilly evening walk by the lake, I was craving something hearty yet healthy to warm me up. That’s when I decided to whip up this comforting Low-Carb Fish Chowder, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 cup diced onions (I like them slightly caramelized for sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 2 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 cup heavy cream (for that luxurious texture)
• 1 lb white fish fillets, cut into chunks (cod is my favorite here)
• 1 tsp salt (I prefer sea salt for its subtle flavor)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 cup spinach leaves (for a pop of color and nutrients)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onions and sauté for about 5 minutes, until they start to soften and turn translucent.
3. Stir in the minced garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Reduce the heat to low and add the heavy cream, stirring gently to combine.
6. Season with salt and black pepper, then add the fish chunks. Tip: Let the fish cook gently in the broth to keep it tender.
7. Simmer for about 10 minutes, until the fish is cooked through and flakes easily with a fork.
8. Stir in the spinach leaves and cook for another 2 minutes, just until wilted. Tip: Adding the spinach last keeps its vibrant color.

Velvety and rich, this chowder has a beautiful balance of flavors that’s both comforting and sophisticated. Serve it with a sprinkle of fresh herbs or a side of almond flour crackers for an extra crunch.

Vegetable-Packed Fish Chowder

Finally, a chowder that doesn’t skimp on the veggies or the flavor! I stumbled upon this recipe during a chilly evening when all I wanted was something hearty yet healthy. It’s become my go-to for using up whatever vegetables are lurking in the fridge.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 cup diced onions (I swear, they’re the base of all good soups)
• 1/2 cup diced carrots (for a sweet crunch)
• 1/2 cup diced celery (adds a nice earthy tone)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 lb white fish fillets, cut into chunks (I prefer cod for its flakiness)
• 2 cups low-sodium vegetable broth (homemade if you have it)
• 1 cup milk (whole milk gives the creamiest texture)
• 1 cup corn kernels (fresh or frozen, both work great)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 tbsp fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onions, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the garlic and cook for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Add the fish chunks to the pot, gently stirring to combine with the vegetables.
5. Pour in the vegetable broth and milk, then bring the mixture to a gentle simmer. Tip: Keep the heat low to prevent the milk from curdling.
6. Add the corn, salt, and pepper. Simmer for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Garnish with fresh parsley before serving. Tip: A squeeze of lemon juice can brighten up the flavors beautifully.

Rich and creamy, this chowder is packed with textures from the tender fish to the crisp vegetables. Serve it with a slice of crusty bread for dipping, or over a bed of rice for a more substantial meal.

Gluten-Free Fish Chowder

Warmth is what I crave on a chilly evening, and nothing delivers it quite like a bowl of hearty gluten-free fish chowder. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of fresh herbs and simmering broth was a constant comfort.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I swear by yellow onions for their sweetness)
• 2 cloves garlic, minced (fresh is best, but I’ve been known to use pre-minced in a pinch)
• 2 cups diced potatoes (Yukon Golds are my favorite for their buttery texture)
• 4 cups gluten-free fish stock (homemade if you have it, but store-bought works too)
• 1 lb cod fillets, cut into chunks (fresh is ideal, but frozen works if thawed properly)
• 1 cup heavy cream (for that luxurious mouthfeel)
• 1 tsp salt (I like to start with less and adjust as needed)
• 1/2 tsp black pepper (freshly ground, if possible)
• 2 tbsp fresh parsley, chopped (for a bright finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the diced potatoes and fish stock, bringing the mixture to a boil.
5. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
6. Gently add the cod chunks to the pot, ensuring they’re submerged in the liquid.
7. Simmer for about 5 minutes, or until the fish is cooked through and flakes easily.
8. Stir in the heavy cream, salt, and pepper, heating through but not boiling.
9. Remove from heat and sprinkle with chopped parsley before serving.

Rich in flavor and creamy in texture, this chowder is a testament to simple ingredients coming together beautifully. Serve it with a side of gluten-free crackers or a crisp salad for a complete meal that’s sure to warm the soul.

Irish Fish Chowder with Guinness

Kicking off the cozy season with a bowl of Irish Fish Chowder with Guinness feels like a warm hug from the inside. There’s something magical about combining the richness of Guinness with the freshness of the sea, and I can’t wait to share how this dish became a staple in my kitchen during the chilly months.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 large onion, diced (I swear, the finer the dice, the better the flavor melds)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 2 large potatoes, peeled and cubed into 1/2-inch pieces (Yukon Golds are my favorite here)
• 1 cup Guinness stout (yes, the beer—it adds a depth of flavor that’s unbeatable)
• 2 cups fish stock (homemade if you have it, but store-bought works in a pinch)
• 1 lb mixed fish fillets (I like using cod and salmon for a nice variety), cut into 1-inch pieces
• 1 cup heavy cream (because why not make it indulgent?)
• Salt and freshly ground black pepper (to taste, but be generous)
• Fresh parsley, chopped (for garnish, and it adds a nice pop of color)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
4. Toss in the cubed potatoes, stirring to coat them in the onion and garlic mixture.
5. Pour in the Guinness and fish stock, bringing the mixture to a boil. Then, reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
6. Gently add the fish pieces to the pot, simmering until the fish is cooked through, about 5 minutes. Tip: The fish is done when it flakes easily with a fork.
7. Stir in the heavy cream and season with salt and pepper. Heat through for another 2 minutes—do not boil after adding the cream to prevent curdling.
8. Ladle the chowder into bowls and garnish with fresh parsley.

Out of all the chowders I’ve made, this one stands out for its creamy texture and the unique, slightly bitter undertones from the Guinness. Serve it with a slice of crusty bread to soak up every last drop, or for a truly Irish experience, pair it with a small glass of the remaining Guinness.

Bacon and Fish Chowder

Sometimes, the best dishes come from the simplest combinations, and this Bacon and Fish Chowder is no exception. I stumbled upon this recipe during a chilly evening when all I had was some leftover bacon and a couple of fish fillets—talk about a happy accident!

Ingredients

• 4 slices of thick-cut bacon, chopped (I always go for the smoky kind—it adds depth)
• 1 lb white fish fillets, cut into chunks (cod or haddock works wonders here)
• 1 large onion, diced (yellow onions are my pick for their sweetness)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 cups potatoes, diced (I leave the skin on for extra texture)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought is fine)
• 1 cup heavy cream (for that luxurious finish)
• 2 tbsp butter (unsalted, so you can control the seasoning)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is best)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the bacon drippings and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant—this is when the magic starts.
4. Add the diced potatoes and chicken stock, bringing the mixture to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
5. Gently add the fish chunks to the pot, cooking until the fish is opaque and flakes easily, about 5 minutes. Tip: Don’t stir too vigorously to keep the fish intact.
6. Lower the heat and stir in the heavy cream and butter until fully incorporated. Season with salt, pepper, and fresh thyme. Tip: Taste as you go to adjust the seasoning perfectly.
7. Return the crispy bacon to the pot, reserving a little for garnish if you’re feeling fancy.

Kick back and enjoy this chowder’s creamy texture and smoky, savory flavors. I love serving it with a sprinkle of extra thyme and a side of crusty bread for dipping—pure comfort in a bowl.

Cajun Style Fish Chowder

Last week, I found myself craving something hearty yet refreshing, a dish that could bridge the gap between summer’s end and the crisp onset of fall. That’s when I decided to whip up a batch of Cajun Style Fish Chowder, a recipe that’s become a staple in my kitchen for its bold flavors and comforting warmth.

Ingredients

• 1 lb firm white fish (like cod or halibut), cut into chunks – I love how these varieties hold up during cooking.
• 2 tbsp extra virgin olive oil – my go-to for sautéing because of its rich flavor.
• 1 large onion, diced – the base of any good chowder, in my opinion.
• 2 celery stalks, chopped – for that essential crunch.
• 1 green bell pepper, diced – adds a slight sweetness that balances the spice.
• 3 garlic cloves, minced – because what’s a chowder without garlic?
• 1 tsp smoked paprika – for that deep, smoky Cajun flavor.
• 1/2 tsp cayenne pepper – adjust based on your heat preference, but I like a little kick.
• 4 cups fish or chicken stock – homemade is best, but store-bought works in a pinch.
• 1 cup heavy cream – for that luxurious texture.
• Salt and freshly ground black pepper – to season as you go.

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, celery, and bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the garlic, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
4. Pour in the stock, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Gently add the fish chunks, simmering until they’re just cooked through, about 5 minutes. Tip: Don’t stir too much to keep the fish intact.
6. Reduce the heat to low and stir in the heavy cream. Heat through but avoid boiling to prevent curdling.
7. Season with salt and pepper to taste. Tip: Always taste before serving to adjust seasoning.
8. Let the chowder sit for 5 minutes off the heat before serving to allow the flavors to deepen.

Serve this chowder with a sprinkle of fresh parsley or a dash of hot sauce for an extra layer of flavor. The texture is creamy yet light, with the fish providing a tender contrast to the hearty vegetables. Spoon it over a bed of rice for a more substantial meal, or enjoy it as is with a side of crusty bread to soak up every last drop.

Mushroom and Fish Chowder

Craving something hearty yet elegant for dinner last night, I found myself reaching for the classics with a twist—mushroom and fish chowder. It’s the kind of dish that feels like a warm hug on a chilly evening, and trust me, it’s easier to make than you might think.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for almost everything)
• 1 cup diced onions (I swear, they’re the base of all good things)
• 2 cups sliced mushrooms (cremini are my favorite for their earthy flavor)
• 1 lb white fish fillets, cut into chunks (cod works wonderfully here)
• 4 cups chicken stock (homemade if you have it, but store-bought is fine)
• 1 cup heavy cream (because why not make it indulgent?)
• 1 tsp salt (adjust according to your taste)
• 1/2 tsp black pepper (freshly ground, please)
• 2 tbsp chopped fresh parsley (for that pop of color and freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onions and sauté until translucent, about 5 minutes.
3. Toss in the mushrooms and cook until they release their moisture and start to brown, roughly 8 minutes.
4. Gently place the fish chunks into the pot, stirring carefully to not break them apart.
5. Pour in the chicken stock and bring the mixture to a simmer. Let it cook for 10 minutes.
6. Reduce the heat to low and stir in the heavy cream, salt, and pepper. Simmer for another 5 minutes.
7. Sprinkle with chopped parsley right before serving.

Best enjoyed with a slice of crusty bread to soak up all that creamy goodness. The chowder is luxuriously smooth with chunks of tender fish and mushrooms in every bite. For an extra touch, serve it in hollowed-out bread bowls for a fun, edible presentation.

Herbed Fish Chowder

Diving into the cozy embrace of a warm bowl of Herbed Fish Chowder reminds me of the chilly evenings by the coast, where the sea breeze carries the promise of a hearty meal. This recipe is my go-to for a quick, comforting dinner that never fails to impress with its rich flavors and creamy texture.

Ingredients

• 1 lb fresh cod fillets, cut into chunks (I find that cod holds up beautifully, but any firm white fish will do)
• 2 cups whole milk (for that creamy richness we all crave)
• 1 cup heavy cream (because why not indulge a little?)
• 2 tbsp unsalted butter (my kitchen staple for sautéing)
• 1 medium onion, finely chopped (the sweeter, the better in my book)
• 2 cloves garlic, minced (fresh is always best)
• 2 medium potatoes, diced into 1/2-inch pieces (I leave the skin on for extra texture)
• 1 tsp dried thyme (or fresh if you have it, double the amount)
• 1 tsp dried dill (this really brings the herby goodness)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Keep the heat medium to avoid browning the garlic too quickly.
4. Add the diced potatoes, thyme, dill, and enough water to just cover the potatoes. Bring to a boil, then reduce heat to simmer until the potatoes are tender, about 10 minutes.
5. Gently place the cod chunks into the pot, pouring in the milk and heavy cream. Tip: Don’t stir too vigorously to keep the fish intact.
6. Simmer on low heat for another 5-7 minutes, until the fish is cooked through and flakes easily with a fork. Tip: The chowder should be creamy but not boiling; adjust the heat as needed.
7. Season with salt and pepper to taste, then remove from heat.

Zesty and comforting, this Herbed Fish Chowder is a creamy dream with tender chunks of fish and potatoes in every spoonful. Serve it with a sprinkle of fresh dill on top and crusty bread on the side for dipping into that delicious broth.

Tomato-Based Fish Chowder

After a long day of fishing with my uncle last summer, we came back with more than just stories—we had a cooler full of fresh cod. That’s when I first fell in love with this Tomato-Based Fish Chowder, a dish that’s as hearty as it is comforting. It’s the perfect blend of tangy tomatoes and tender fish, with a richness that’ll make you forget all about the chill in the air.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like yellow for their sweetness)
• 2 cloves garlic, minced (fresh is best here, no substitutes)
• 1 can (28 oz) crushed tomatoes (San Marzano are my favorite for their depth of flavor)
• 2 cups fish stock (homemade if you can, it makes all the difference)
• 1 lb cod fillets, cut into chunks (room temp cooks more evenly)
• 1/2 cup heavy cream (for that luxurious finish)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Pour in the crushed tomatoes and fish stock, bringing the mixture to a gentle simmer.
5. Let it simmer uncovered for 15 minutes to allow the flavors to meld.
6. Gently add the cod chunks to the pot, ensuring they’re submerged in the liquid.
7. Cook for about 5 minutes, or until the fish is opaque and flakes easily with a fork.
8. Stir in the heavy cream, then season with salt and pepper to your liking.
9. Remove from heat and let it sit for 5 minutes to thicken slightly.

With its creamy texture and the perfect balance of tomato tang and fish savoriness, this chowder is a bowl of comfort. Serve it with a slice of crusty bread for dipping, or over a bed of steamed rice for a heartier meal.

One-Pot Fish Chowder

Kind of like that cozy sweater you can’t wait to slip into when the weather turns, this One-Pot Fish Chowder is my go-to comfort food as soon as there’s a chill in the air. It’s hearty, flavorful, and, best of all, requires just one pot—meaning more time enjoying and less time cleaning.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I swear, the sharper the knife, the fewer the tears)
• 2 cloves garlic, minced (because fresh is always better)
• 2 cups diced potatoes (I leave the skin on for extra texture)
• 1 cup corn kernels (fresh or frozen, but I lean towards fresh when in season)
• 1 lb white fish fillets, cut into chunks (cod is my favorite here for its flakiness)
• 4 cups fish or vegetable stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1 cup heavy cream (room temperature blends smoother)
• Salt and freshly ground black pepper (to taste, but don’t be shy)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant—this is when your kitchen starts smelling amazing.
4. Toss in the potatoes and corn, stirring to coat them in the oil and onion mixture.
5. Pour in the stock, bring to a boil, then reduce the heat to simmer until the potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes.
6. Gently add the fish chunks to the pot, simmering until the fish is cooked through, about 5 minutes. Tip: The fish will turn opaque and flake easily when done.
7. Lower the heat and stir in the heavy cream, heating through but not boiling to avoid curdling. Tip: Room temperature cream integrates more smoothly.
8. Season with salt and pepper, then serve hot.

What you’ll love about this chowder is its creamy texture balanced by the freshness of the fish and the sweetness of the corn. Serve it with a crusty loaf of bread for dipping, or for a bit of greenery, a simple arugula salad on the side.

Lobster and Fish Chowder

Having spent countless summers by the coast, I’ve come to cherish the simplicity and richness of a good chowder. Lobster and Fish Chowder is my go-to when I want to impress without the stress, blending the sweetness of lobster with the hearty texture of fish.

Ingredients

• 1 lb lobster meat, chopped (I find fresh lobster makes all the difference, but frozen works in a pinch)
• 1 lb white fish fillets, like cod or haddock, cut into chunks (sustainably sourced is my preference)
• 2 cups heavy cream (for that indulgent texture we all love)
• 1 cup whole milk (because why skimp on richness?)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter wins here for flavor)
• 1 large onion, diced (I always have a spare in the pantry)
• 2 cloves garlic, minced (freshly minced, please—none of that jarred stuff)
• 2 medium potatoes, peeled and diced (Yukon Golds are my favorite for their buttery texture)
• 1 tsp salt (adjust to your liking, but start here)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/4 tsp paprika (for a subtle smokiness)
• 2 cups fish stock (homemade if you have it, but store-bought is fine)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Stir in the potatoes, salt, pepper, and paprika, coating them well with the butter and onions.
4. Pour in the fish stock, bringing the mixture to a simmer. Cook until the potatoes are tender, about 10 minutes.
5. Add the fish chunks and lobster meat, simmering gently until the fish is just cooked through, about 5 minutes. Tip: Don’t stir too vigorously to keep the fish from breaking apart.
6. Reduce the heat to low and slowly stir in the heavy cream and milk. Heat through but do not boil. Tip: Heating too quickly can cause the dairy to separate.
7. Let the chowder sit for 5 minutes off the heat to thicken slightly. Tip: This resting time allows the flavors to meld beautifully.

Rich and creamy, this chowder is a bowl of comfort with the luxurious taste of the sea. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping, and watch it disappear before your eyes.

Sweet Potato Fish Chowder

Kicking off the cozy season with a bowl of Sweet Potato Fish Chowder feels like wrapping yourself in a warm blanket. I stumbled upon this recipe during a chilly autumn visit to a coastal town, and it’s been a staple in my kitchen ever since, especially when I crave something hearty yet healthy.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness of Vidalia onions here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 medium sweet potatoes, peeled and cubed (about 2 cups)
• 1 lb white fish fillets, cut into chunks (cod works wonderfully)
• 4 cups fish or vegetable broth (homemade broth elevates the flavor)
• 1 cup coconut milk (full-fat for that creamy texture)
• 1 tsp smoked paprika (adds a subtle depth)
• Salt and pepper (to your liking, but don’t skimp on the pepper)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Toss in the sweet potatoes, stirring to coat them with the onion and garlic mixture.
5. Pour in the broth and bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the sweet potatoes are tender, about 15 minutes.
6. Gently add the fish chunks to the pot, ensuring they’re submerged in the liquid. Cook for about 5 minutes, or until the fish is opaque and flakes easily with a fork.
7. Stir in the coconut milk and smoked paprika, heating through but not boiling, to preserve the coconut milk’s creaminess.
8. Season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley.

Perfectly balanced, this chowder boasts a velvety texture with the sweet potatoes melting into the broth, while the fish adds a delicate bite. Serve it with a slice of crusty bread to soak up every last drop, or for a twist, top with a sprinkle of crispy bacon for added crunch.

Curried Fish Chowder

On a chilly evening like this, there’s nothing more comforting than a bowl of Curried Fish Chowder. It’s a dish that reminds me of my first attempt at combining my love for curry with the classic chowder, and let me tell you, it was a game-changer in my kitchen.

Ingredients

• 1 lb cod fillets, cut into chunks (I find that fresh cod makes all the difference, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (I like the sweetness it adds when caramelized)
• 2 cloves garlic, minced (because what’s a chowder without garlic?)
• 1 tbsp curry powder (I prefer a mild one to let the fish shine)
• 2 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 cup heavy cream (for that luxurious texture)
• 2 medium potatoes, diced (I leave the skin on for extra texture)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking for another minute until fragrant.
4. Pour in the chicken broth and bring to a simmer, then add the diced potatoes.
5. Cover and simmer for 10 minutes, or until the potatoes are just tender.
6. Gently add the cod chunks to the pot, ensuring they’re submerged in the liquid.
7. Simmer uncovered for 5 minutes, or until the fish is cooked through and flakes easily.
8. Stir in the heavy cream and heat through, but do not boil to prevent curdling.
9. Season with salt, starting with 1/2 tsp and adjusting to your preference.

Final thoughts: This chowder is a harmonious blend of creamy and spicy, with the cod offering a delicate texture that melts in your mouth. Serve it with a sprinkle of fresh cilantro or a side of crusty bread to soak up every last drop.

Seafood Medley Chowder

Zesty flavors and hearty textures define this Seafood Medley Chowder, a dish that’s become a staple in my kitchen, especially during those chilly evenings when only a bowl of creamy, flavorful soup will do. I remember the first time I whipped this up; it was a hit, and now it’s my go-to for impressing guests or treating myself.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced onions (I like them sweet for balance)
• 2 cloves garlic, minced (fresh is non-negotiable for me)
• 1/2 cup diced celery (adds a nice crunch)
• 1/2 cup diced carrots (for a pop of color and sweetness)
• 1 lb mixed seafood (shrimp, scallops, and clams are my favorite combo)
• 2 cups fish stock (homemade if you can swing it)
• 1 cup heavy cream (room temp blends smoother)
• 1 tsp thyme (dried works, but fresh is magical)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, garlic, celery, and carrots. Sauté until onions are translucent, about 5 minutes, stirring occasionally.
3. Tip: Don’t rush the sauté; this builds the flavor base.
4. Add the mixed seafood, stirring gently to combine. Cook until seafood is just opaque, about 3 minutes.
5. Pour in the fish stock and bring to a simmer. Let it cook for 10 minutes to meld the flavors.
6. Tip: Simmer, don’t boil, to keep the seafood tender.
7. Stir in the heavy cream and thyme. Reduce heat to low and cook for another 5 minutes.
8. Season with salt and pepper. Taste and adjust as needed.
9. Tip: Adding a pinch of sugar can balance the flavors if the broth is too sharp.

Great for any occasion, this chowder boasts a creamy texture with chunks of tender seafood in every bite. Serve it with crusty bread for dipping or over a bed of steamed rice for a heartier meal.

Conclusion

Certainly, this roundup of 21 delicious fish chowder recipes offers something for every home cook, from quick weeknight dinners to cozy weekend feasts. We hope you find a new favorite to warm your heart and table. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the joy of cooking with friends and family. Happy cooking!

Bella Bacinos