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.

Course Appetizer, Main Course, Soup

Cuisine American

Keyword bacon, cod, fish chowder, fish stew, gold potatoes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 458kcal

Author Robin Miller

Equipment

Stock Pot

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

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.

Nutrition