Creamy Fish Chowder with Potatoes and Corn in 30 Minutes

Nothing warms my soul like a big bowl of fish chowder with potatoes and corn on a chilly evening. I still remember my first spoonful of this creamy comfort food – my grandma had made it after we came in from ice skating with rosy cheeks and frozen fingers. That perfect balance of tender fish, hearty potatoes, and sweet corn swimming in rich cream broth? Absolute magic. Now it’s my go-to when I need something that feels like a hug in a bowl. The best part? This fish chowder with potatoes and corn comes together with simple ingredients you probably already have – no fancy techniques required, just good old-fashioned comfort.

Why You’ll Love This Fish Chowder with Potatoes and Corn

Listen, I know you’re going to fall head over heels for this fish chowder – I can’t keep it off my weekly menu once the weather turns chilly! Here’s why:

• Quick to make: From chopping to serving, you’re looking at under an hour – perfect when you need comfort food fast.
• Hearty and filling: Those potatoes and corn make it a complete meal that’ll stick to your ribs.
• Super versatile: Out of cod? Use haddock. No fresh corn? Frozen works beautifully!
• Family-friendly: Even my picky nephew gobbles this up – the creamy broth wins over everyone.

Trust me, once you try this chowder, you’ll understand why it’s been my cold-weather obsession for years!

Ingredients for Fish Chowder with Potatoes and Corn

Okay, let’s talk ingredients! One of the things I love about this fish chowder is how simple the shopping list is. Most of these things are probably already in your kitchen – I know they’re always in mine. Here’s exactly what you’ll need to make that creamy, dreamy bowl of comfort:

For the Chowder

• 1 tbsp olive oil – Just enough to get those onions going
• 1 onion, diced – Any color works, but I’m partial to yellow onions for their sweetness
• 2 cloves garlic, minced – Fresh is best here, no jarred stuff!
• 2 cups potatoes, diced – I like Yukon Golds for their buttery texture, but russets work too
• 1 cup corn kernels – Fresh is amazing in season, but frozen works beautifully year-round
• 4 cups fish or vegetable broth – I keep fish stock in my freezer, but veggie works great too
• 1 lb white fish fillets, cut into chunks – Cod is my go-to, but haddock, halibut, or tilapia are all fantastic
• 1 cup heavy cream – This is what makes it luxuriously creamy
• 1/2 tsp salt – Plus more to taste at the end
• 1/4 tsp black pepper – Freshly cracked if you’ve got it
• 2 tbsp fresh parsley, chopped – For that bright pop of color and freshness

A quick tip about the fish – don’t stress about getting fancy cuts. Even the less expensive pieces work perfectly since they’re getting flaked into the chowder anyway. Just make sure it’s fresh and smells clean like the ocean!

How to Make Fish Chowder with Potatoes and Corn

Alright, let’s get that pot going! I promise this fish chowder is easier than it looks. The key is taking it step by step – just follow along with me, and you’ll have creamy, dreamy chowder in no time. Here’s exactly how I’ve made this dozens of times (without a single failed batch, if I do say so myself!).

Step 1: Sauté the Aromatics

Grab your pot and warm that olive oil over medium heat. You’ll know it’s ready when it shimmers slightly. Toss in your diced onions – I like to give them a sprinkle of salt right away to help them sweat. Stir occasionally with a wooden spoon until they turn translucent, about 5 minutes. Now’s the time for the garlic! Add it in and stir constantly for just 30 seconds – you want it fragrant but not browned. The smell at this stage? Absolute heaven!

Step 2: Cook the Potatoes and Corn

Time for the hearty stuff! Dump in those diced potatoes and corn kernels, giving everything a good stir. Here’s my trick: if you’re using frozen corn, no need to thaw – it’ll cook perfectly in the broth. Pour in your fish or veggie broth next, and bring it all to a gentle simmer. Let it bubble happily for about 10-12 minutes – test a potato piece with a fork; it should be tender but still hold its shape. Mushy potatoes make for sad chowder, so keep an eye on them!

Step 3: Add the Fish and Cream

Okay, now for the star of the show! Nestle those fish chunks into the simmering broth gently – don’t stir yet! Let them cook undisturbed for about 4 minutes, then you can give a soft stir. The fish will turn opaque and flake easily when done (about 5-7 minutes total). Now, the cream! Pour it in slowly while stirring, then immediately reduce the heat to low. Whatever you do, don’t let it boil now – we want silky cream, not curdled disaster. Just heat it through, season with salt and pepper, and you’re golden!

A quick note: if your chowder looks a bit thin, don’t panic! Just scoop out a few potato pieces, mash them with a fork, and stir them back in – instant natural thickener. Now go grab your bowls – this chowder’s ready to warm some hearts and bellies!

Tips for the Best Fish Chowder with Potatoes and Corn

After making this fish chowder more times than I can count, I’ve picked up some tricks that’ll take yours from good to « wow, can I get your recipe? » Here are my absolute must-know tips:

Thicken it naturally: If your chowder seems too thin, don’t reach for flour! Just scoop out a few potato chunks and mash them with a fork before stirring back in. Instant creamy thickness without changing the flavor.

Herbs make the difference: That parsley garnish isn’t just pretty – it adds a fresh pop that cuts through the richness. I always chop extra because someone always asks for more!

Taste as you go: Fish broths vary in saltiness, so I always adjust seasoning at the end. Start with less salt – you can add more, but you can’t take it out!

Fish matters: While any white fish works, I swear by cod or haddock for their firm texture that doesn’t fall apart. Fresh is best, but frozen works in a pinch – just pat it dry first.

Oh, and one bonus tip – let it sit for 10 minutes off heat before serving. The flavors marry beautifully and it cools to the perfect eating temperature. You’re welcome!

Ingredient Substitutions for Fish Chowder

Listen, I’m all about using what you’ve got – some of my best chowders have come from pantry improvisation! Here’s the scoop on swaps that work (and ones to avoid):

Broth options: Out of fish stock? Veggie broth works beautifully and lets the fish flavor shine through. Chicken broth works in a pinch too, but it’ll taste less « seafood-y. »

Cream alternatives: Heavy cream gives that luxe texture, but half-and-half works if you’re watching calories – just know it’ll be slightly thinner. Milk? I wouldn’t – it tends to separate when heated.

Fish flexibility: Cod’s my favorite, but any firm white fish like haddock, halibut, or even tilapia works. Avoid oily fish like salmon – it overpowers the delicate chowder flavor.

Oh, and frozen corn works just as well as fresh – I always keep a bag in the freezer for emergency chowder cravings!

Serving Suggestions for Fish Chowder with Potatoes and Corn

Oh, let me tell you how I love to serve this fish chowder – it’s all about creating that perfect cozy meal experience! First things first: grab yourself a big, crusty loaf of sourdough or French bread. There’s nothing better than tearing off hunks to dunk in that creamy broth. If I’m feeling fancy, I’ll toast slices with garlic butter – trust me, it’s a game changer.

For sides, a simple green salad with lemon vinaigrette cuts through the richness beautifully. My grandma always served oyster crackers on the side too – they add the perfect little crunch! And don’t skip the garnishes – I sprinkle extra fresh parsley on top and sometimes add a light dusting of paprika for color. A wedge of lemon on the side lets everyone adjust the brightness to their taste.

Pro tip: serve in wide, shallow bowls so you get a bit of everything in each spoonful – potatoes, corn, fish, and broth all together. Now that’s what I call comfort food perfection!

Storage and Reheating Instructions

Now let’s talk about keeping that delicious fish chowder for later – because let’s be real, you might actually have leftovers (though in my house, that’s rare!). First, cool it to room temperature before popping it in the fridge – I usually leave it uncovered for about 30 minutes. Then transfer it to an airtight container where it’ll stay happy for up to 3 days.

When reheating, go low and slow! Pour your chowder into a pot and warm it over medium-low heat, stirring occasionally. If it seems too thick, splash in a little broth or water. Whatever you do, don’t let it boil – that cream can separate and make your chowder grainy. And here’s the sad truth: freezing just doesn’t work well. The cream separates when thawed, leaving you with a weird, watery mess. Trust me, I learned this the hard way!

Nutritional Information for Fish Chowder with Potatoes and Corn

Okay, let’s talk nutrition! First, full disclosure – these numbers are estimates and might wiggle a bit based on your exact ingredients (like how much cream you pour in – no judgment here!). But generally, one satisfying bowl of this fish chowder clocks in at around:

• 350 calories – Not bad for a meal that fills you up so well!
• 25g protein – Thanks to that lovely white fish doing the heavy lifting
• 18g fat (10g saturated) – Creamy chowder’s gotta have some richness
• 25g carbs – Mostly from those hearty potatoes and sweet corn

And hey – you’re getting a good dose of vitamin C, iron, and potassium too! Not too shabby for comfort food, right?

Frequently Asked Questions

Can I use frozen fish for this chowder?

Absolutely! Frozen white fish works just fine in this chowder – I’ve used it many times when fresh wasn’t available. Just be sure to thaw it completely in the fridge first, then pat it dry with paper towels before adding to the pot. The texture might be slightly softer than fresh, but the flavor will still be delicious. My tip? Add the frozen fish chunks during the last 2 minutes of cooking since they’ll chill the broth slightly.

How can I thicken my fish chowder if it’s too thin?

Oh, I’ve got the perfect trick for this! Instead of flour or cornstarch (which can make it pasty), just scoop out about 1/2 cup of the cooked potatoes, mash them with a fork, and stir them back in. It thickens the broth naturally while keeping all that great chowder flavor. If it’s still not thick enough after that, let it simmer uncovered for 5 more minutes – the extra evaporation does wonders!

Can I make this dairy-free?

You can, but fair warning – it won’t have that classic creamy chowder texture. For best results, swap the heavy cream with full-fat coconut milk. I’ve tried it, and while it definitely tastes different, the richness is similar. Cashew cream works too if you blend soaked cashews with water until smooth. Just please, please don’t use regular milk alternatives like almond or oat milk – they tend to separate and look really unappetizing when heated!

What’s the best fish to use if I can’t find cod?

No worries at all – haddock is my second favorite, with halibut being fantastic if you want to splurge. Even tilapia works in a pinch, though it tends to fall apart more easily. The key is using a mild-flavored, firm white fish. Stay away from oily fish like salmon or tuna – their strong flavors overpower the delicate chowder balance we love so much.

Can I add other vegetables to the chowder?

Of course! This recipe is super flexible. I sometimes throw in diced carrots or celery with the onions for extra veggie power. Just keep the additions quick-cooking – peas or diced zucchini added during the last 5 minutes work great. But don’t go overboard – the beauty of this fish chowder with potatoes and corn is its simple, comforting flavors shining through!