This fish chowder is the kind of comforting soup that feels like a full meal in a bowl. It has a creamy, milky broth that’s naturally thickened (no heavy cream needed), plus tender potatoes and carrots, sweet pops of corn and peas, and generous flakes of white fish that cook gently right in the soup. The method is simple and practical: you build a quick buttery base, stir in flour to form a thickening paste, then gradually add the liquids so the chowder turns smooth and rich. After that, the vegetables simmer until nearly tender, and the fish goes in right at the end so it stays soft and juicy.
The key to a great chowder texture is taking your time when you add the broth and milk—this keeps the soup silky instead of lumpy. And because the fish is poached directly in the hot chowder, its flavor seeps into the broth while it cooks, making every spoonful taste deeply savory without any extra effort.
Ingredients
- 40g / 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 small carrots, halved and cut into 0.5cm / 1/5″ slices
- 1/4 cup (35g) plain / all-purpose flour
- 3 cups (750 ml) milk (any fat %)
- 2 cups (500 ml) fish stock, clam juice, OR chicken stock (preferably low sodium)
- 2 cups potato, cut into 1.5cm / 0.5″ cubes (~1 large potato)
- 1 cup corn (frozen or canned, drained)
- 0.5 tsp salt, plus more to taste
- Finely ground black pepper, to taste
- 600 g / 1.2 lb skinless white fish fillets, cut into 2cm / 4/5″ pieces
- 1 cup frozen peas
Optional garnish/serving:
- 1/4 cup green onions, halved and finely sliced
- Crusty bread, for dunking
Instructions
- Melt the butter: Place a large pot over medium heat. Add the butter and let it melt completely, coating the base of the pot.
- Cook the aromatics: Add the minced garlic and finely chopped onion. Cook for about 5 minutes, stirring regularly, until the onion turns soft and translucent. Keep the heat moderate—your goal is to soften the onion without browning it.
- Add the carrots: Stir the sliced carrots through the onion mixture so they’re coated in butter. This quick step starts building flavor and helps the carrots begin to soften before the liquid goes in.
- Deglaze using the broth: Turn the heat up to high. Add a small splash of the broth (taken from the measured amount) and stir well, scraping the bottom of the pot to lift any flavorful bits. Let it simmer rapidly for a moment so the liquid reduces slightly.
- Make the thickening base: Sprinkle in the flour. Stir continuously for 30 seconds. The mixture will look thick and pasty—this is exactly what you want, because it’s the foundation that will thicken the chowder.
- Add broth gradually: While stirring, slowly pour in the broth. Go little by little at first, stirring thoroughly to dissolve the flour paste so it turns smooth with no lumps. Once it loosens up, you can pour a bit faster.
- Stir in the milk: Add the milk and stir until the chowder base is fully combined and creamy.
- Add vegetables and season: Add the diced potatoes, corn, salt, and a good amount of black pepper. Stir well, then bring the chowder up to a simmer.
- Simmer gently: Once simmering, lower the heat so the soup bubbles gently (not a hard boil). Cook for about 8 minutes, stirring every now and then to make sure nothing sticks to the bottom, until the potatoes are almost cooked through (tender but not falling apart).
- Poach the fish and peas: Add the fish pieces and frozen peas. Keep the chowder at a gentle simmer for about 3 minutes, or until the fish is just cooked. The fish should turn opaque and flake easily—avoid overcooking so it stays moist and tender.
- Final taste and thickness check: Taste and adjust salt and pepper as needed. If the chowder is thicker than you like, stir in a small splash of water or milk to loosen it to your preferred consistency.
- Serve: Ladle into bowls. If you like, garnish with sliced green onions and serve with crusty bread on the side for dunking.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 418 cal (per serving)
Servings: 5 servings