Creamy Fish Chowder
Tender pieces of white fish simmered in a rich-yet-light, thyme-infused, creamy broth with onions, garlic, corn, and gold potatoes. With chewy-crisp bacon nestled on top, this is the best fish chowder ever.
Chowder might be the ultimate comfort food, and this dish completely illustrates that fact. It’s rich, satisfying, and hearty – but it’s not overly heavy, so you feel light as a feather after eating a bowl or two!
I love the combination of sweet corn, tender potatoes, and buttery fish. And you can use any white fish you want here – fresh or frozen. I used cod, but you can use mahi mahi, halibut, or any firm white fish you prefer.
Prep Ahead Tip
Cook your bacon in advance and store the strips in a freezer bag in the freezer for up to 3 months. It’s great to have cooked bacon on hand, especially when you just need a few slices at a time. I always cook an entire pound of bacon at once (roasted on a parchment-lined baking sheet for 15 minutes at 400 degrees). When you’re ready to use the bacon, simply reheat it in the microwave for 30 to 60 seconds, or in a 300-degree oven for 5 to 10 minutes.
Creamy Fish Chowder
Ingredients
- 1 tablespoon olive oil
- 4 green onions, white and green parts separated and chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 2 medium Yukon gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- 12 ounces cod, or any white fish, cut into 2-inch pieces
- 1 cup fresh or frozen corn kernels, kept frozen until ready to use
- 3 slices bacon, cooked until chewy-crisp and chopped
Equipment
Instructions
- Heat the olive oil in a large stock pot or saucepan over medium-high heat. Add the white part of the green onions and cook for 2 to 3 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the flour and stir to coat.
- Add the half-and-half, broth, potatoes, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a boil.
- Reduce the heat to medium-low and simmer for 5 minutes.
- Add the cod and corn and simmer for 2 to 3 minutes, until the potatoes are fork-tender and the fish is cooked through. Season to taste with salt and black pepper.
- Ladle the soup into bowls and top with the green portion of the green onions and bacon.