Cozy Fish Chowder Recipe (Creamy, Hearty & Perfect for Cold Weather)

A warm, creamy bowl of Cozy Fish Chowder is exactly what you need when the temperatures drop. This classic, comforting soup brings together tender white fish, soft potatoes, sweet corn, and aromatic vegetables in a silky broth that feels both rustic and elevated.

With simple ingredients and one-pot convenience, this chowder is easy enough for weeknights yet special enough for entertaining. It’s rich without being heavy, customizable, and deeply satisfying. If you love New England–style creamy soups, this will quickly become a go-to recipe in your kitchen.

---

Why This Cozy Fish Chowder Works

This fish chowder strikes the perfect balance of flavor and texture.

• Creamy but not overly rich thanks to a balanced dairy mix.

• Flaky, tender fish that cooks gently at the end.

• Hearty root vegetables that add body and warmth.

• Customizable seasonings to suit your preferences.

• Quick cooking time—ready in under an hour.

Whether you’re feeding family, warming up after a cold day, or hosting guests, this chowder delivers comfort with every spoonful.

---

Ingredients

Fresh Produce

• 1 medium yellow onion, diced

• 2 celery stalks, sliced

• 2 medium carrots, diced

• 2 cloves garlic, minced

• 1 lb (450 g) Yukon Gold potatoes, peeled and diced

• 1 cup corn kernels (fresh or frozen)

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Seafood

• 1½ lb (680 g) firm white fish (cod, haddock, halibut, or pollock), cut into 1½-inch chunks

Optional Protein

• 4 slices bacon, diced (for added smokiness)

Pantry & Dairy

• 3 tablespoons butter (or use bacon fat)

• 3 tablespoons all-purpose flour

• 3 cups seafood stock (or mild chicken stock)

• 1 cup whole milk

• 1 cup heavy cream

• 1 bay leaf

• 1 teaspoon salt

• ½ teaspoon black pepper

• Optional: ½ teaspoon smoked paprika

• Optional: hot sauce for serving

---

How to Make Cozy Fish Chowder

1. Cook the Bacon (If Using)

In a Dutch oven or heavy pot, cook diced bacon over medium heat until crisp. Transfer to a plate, leaving the rendered fat in the pot.
If skipping bacon, melt the butter instead.

2. Sauté the Aromatics

Add onion, celery, and carrots to the pot. Sauté 5–7 minutes, until softened and lightly golden.
Add garlic and cook 30 seconds more.

3. Make the Roux

Sprinkle flour over the vegetables and stir well. Cook 1–2 minutes to remove the raw flour taste. This is key to thickening the chowder smoothly.

4. Add Stock and Potatoes

Pour in seafood stock while stirring. Add diced potatoes, bay leaf, thyme, salt, pepper, and optional smoked paprika.
Simmer 12–15 minutes or until potatoes are tender.

5. Add Milk and Cream

Lower heat and stir in the milk and heavy cream. Warm through gently for 5 minutes.
Avoid boiling—keeping the heat low ensures your chowder stays silky and doesn’t split.

6. Add the Fish

Add fish pieces, gently submerging them into the broth.
Simmer 6–8 minutes, until the fish flakes easily.

Add corn during the last minute or two of cooking. Remove the bay leaf.

7. Finish and Serve

Stir in chopped parsley and the reserved bacon (if using).
Taste and adjust seasoning. Serve hot with your favorite toppings.

---

Expert Tips for Perfect Fish Chowder

Choose the Right Fish

Use firm, mild white fish so the pieces stay intact:

• Cod

• Haddock

• Pollock

• Halibut

Keep the Heat Low After Adding Dairy

Boiling can cause the chowder to curdle. Gently heat instead.

Add Fish at the End

Fish cooks quickly—adding it last prevents it from falling apart or tasting rubbery.

Build More Flavor

Enhance depth with:

• A splash of Worcestershire sauce

• A pinch of cayenne

• Smoked paprika

• Fresh dill or chives

Gluten-Free Option

Replace flour with:

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (added at the end), or

• A gluten-free flour blend added in step 3.

---

Cozy Fish Chowder Variations

Seafood Chowder

Add shrimp, scallops, or clams in the last 3–5 minutes of cooking.

Smoky Bacon Chowder

Use bacon plus smoked paprika for deeper flavor.

Light & Fresh Version

Use evaporated milk or additional broth in place of heavy cream.

Vegetable-Packed Chowder

Add leeks, fennel, peas, or diced bell pepper for more color and texture.

---

What to Serve with Fish Chowder

Bread & Sides

• Crusty sourdough or baguette

• Buttermilk biscuits

• Garlic bread

• Oyster crackers

• Simple mixed-green salad

Toppings

• Fresh herbs

• Cracked pepper

• Crispy bacon

• A drizzle of hot sauce

• A pat of butter (classic New England style)

Wine Pairing

Bright, crisp whites like Sauvignon Blanc or unoaked Chardonnay complement the creamy broth perfectly.

---

Storing & Reheating Cozy Fish Chowder

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

The chowder base (before adding dairy and fish) freezes well for up to 3 months. Add milk, cream, and fish fresh when reheating to maintain texture.

Reheating

Warm gently over low heat, stirring occasionally.
Avoid boiling to keep the chowder creamy.

---

Optional Ingredient Table

---