Warm, comforting, and deeply satisfying, Fish Chowder with Potatoes and Corn is a classic bowl of goodness that brings together tender chunks of fish, creamy potatoes, and naturally sweet corn in a rich, velvety broth. This dish is inspired by traditional coastal chowders, where fresh seafood and humble vegetables come together to create something truly special. Every spoonful feels nourishing and cozy, making it perfect for chilly evenings, family dinners, or whenever you crave a comforting homemade meal.
What makes this chowder especially appealing is its balance—creamy without being heavy, flavorful without being overpowering. The potatoes give body to the soup, the corn adds gentle sweetness, and the fish provides delicate texture and protein. It’s a timeless recipe that feels both rustic and elegant at the same time.
Why I Love This Recipe
I love this fish chowder because it:
- Feels like comfort food at its best
- Uses simple, easily available ingredients
- Is filling yet light on the stomach
- Comes together in one pot with minimal effort
- Tastes even better as the flavors meld
It’s the kind of recipe you return to again and again because it’s reliable, warming, and always satisfying.
Why This Is a Must-Try Dish
- Perfect balance of creaminess and freshness
- High in protein and essential nutrients
- Great for both weeknight dinners and special occasions
- Customizable with different fish and vegetables
- Loved by both adults and kids
If you enjoy hearty soups and seafood dishes, this chowder is an absolute must-try.
Preparation Time, Cooking Time & Servings
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Calories: ~350–400 calories per serving (approx.)
Course & Cuisine
- Course: Main Course / Soup
- Cuisine: American / Coastal
Ingredients
Main Ingredients
- 400–450 g white fish fillets (cod, haddock, or tilapia), cut into chunks
- 2 medium potatoes, peeled and diced
- 1 cup sweet corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
Liquids & Seasoning
- 2 cups fish stock or vegetable stock
- 1 cup milk (or light cream for richer chowder)
- ½ cup heavy cream (optional, for extra creaminess)
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and black pepper to taste
For Garnish
- Fresh parsley or dill, chopped
- Crusty bread or crackers for serving
Cooking Directions
- Sauté aromatics
- Simmer potatoes in stock
- Add corn and fish
- Finish with milk and cream
Step-by-Step Preparation Method
Step 1: Sauté the Base
- Heat butter and olive oil in a large pot over medium heat.
- Add chopped onion and cook for 3–4 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Potatoes
- Add diced potatoes, bay leaf, thyme, salt, and pepper.
- Pour in fish stock and bring to a gentle boil.
- Reduce heat and simmer for 10–12 minutes, or until potatoes are tender.
Step 3: Add Corn and Fish
- Stir in corn kernels and cook for 2 minutes.
- Gently add fish chunks and simmer for 5–7 minutes until fish is opaque and flakes easily.
Step 4: Make It Creamy
- Pour in milk and cream.
- Simmer gently for 3–5 minutes—do not boil.
- Taste and adjust seasoning.
Step 5: Finish and Rest
- Remove bay leaf.
- Let the chowder rest for 5 minutes before serving.
How to Serve
- Serve hot in deep bowls
- Garnish with fresh herbs
- Pair with crusty bread, garlic toast, or crackers
- Add a light green salad on the side for balance
Recipe Tips
- Use firm white fish to prevent it from breaking apart
- Do not overboil after adding milk or cream
- Cut potatoes evenly for uniform cooking
- Fresh corn adds extra sweetness when in season
Variations
- Seafood Chowder: Add shrimp, scallops, or salmon
- Smoky Version: Add smoked paprika or smoked fish
- Dairy-Free: Use coconut milk or cashew milk
- Vegetable Boost: Add celery, carrots, or leeks
- Spicy Twist: Add chili flakes or cayenne pepper
Freezing and Storage
Storage
- Refrigerate in an airtight container for 2–3 days
Freezing
- Freeze without cream for best results
- Store in freezer-safe containers for up to 1 month
- Thaw overnight in the refrigerator and reheat gently
Special Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or ladle
- Sharp knife and cutting board
Conclusion
This Fish Chowder with Potatoes and Corn is the perfect blend of comfort and nourishment. Creamy, flavorful, and deeply satisfying, it’s a dish that warms you from the inside out. Whether you’re cooking for your family or treating yourself to a cozy homemade meal, this chowder delivers every time. Simple ingredients, timeless flavors, and a comforting bowl—this recipe truly deserves a place in your kitchen rotation.
Fish Chowder with Potatoes and Corn
Description
Warm, comforting, and deeply satisfying, Fish Chowder with Potatoes and Corn is a classic bowl of goodness that brings together tender chunks of fish, creamy potatoes, and naturally sweet corn in a rich, velvety broth. This dish is inspired by traditional coastal chowders, where fresh seafood and humble vegetables come together to create something truly special. Every spoonful feels nourishing and cozy, making it perfect for chilly evenings, family dinners, or whenever you crave a comforting homemade meal.
Ingredients
Main Ingredients
Liquids & Seasoning
For Garnish (Optional)
Instructions
-
Sauté the Base : Heat butter and olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
-
Cook the Potatoes : Add diced potatoes, bay leaf, thyme, salt, and pepper. Pour in fish stock and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, or until potatoes are tender.
-
Add Corn and Fish : Stir in corn kernels and cook for 2 minutes. Gently add fish chunks and simmer for 5–7 minutes until fish is opaque and flakes easily.
-
Make It Creamy : Pour in milk and cream. Simmer gently for 3–5 minutes—do not boil. Taste and adjust seasoning.
-
Finish and Rest : Remove bay leaf. Let the chowder rest for 5 minutes before serving.
