This fish chowder recipe is comforting and full of delicate flavors. Chunks of white fish, red potatoes, and sweet corn are simmered in a creamy broth until tender. It’s a lightened-up version of the classic that’s quick and easy to make and uses just one pot!
Curl up with a bowl of this comforting fish chowder. It’s a simple, one-pot meal that comes together in about 30 minutes and delivers big, cozy flavor without much effort. Tender chunks of white fish simmer in a creamy, savory broth that’s rich but not heavy, making this a soup you’ll want to return to again and again.
This is the fish chowder I make whenever I’m craving something warm, creamy, and deeply satisfying. It starts with a classic base of onion, garlic, celery, and carrots, building layers of flavor from the start. Instead of relying on lots of milk or cream, I use clam juice to give the broth a deep seafood flavor, then finish it with just enough heavy cream for a smooth, velvety texture.
The white fish cooks gently in the broth, staying tender and flaky, while sweet corn adds pops of sweetness and texture throughout. It’s the kind of soup that tastes even better than you expect, especially when served with a slice of crusty bread for soaking up every last bit of that delicious broth. Best of all, everything happens in one pot, so cleanup is just as easy as the cooking.
What to serve with fish chowder
This fish chowder is a meal on its own but we make sure to serve it with a side of crusty bread or some garlic bread to soak up all the delicious broth. A classic Caesar salad makes the perfect side.
It’s also delicious served with a sandwich like my tomato bacon cheese toast , warm bruschetta , or grilled cheese apple sandwich .
Store and reheat
Store: This chowder will stay fresh in a sealed container in the fridge for 3-4 days.
Reheat: I like to reheat this fish chowder in a pot on medium-low heat, but you can also use a microwave.
Freeze: This chowder doesn’t freeze well because the potatoes turn grainy when frozen.
Fish Chowder Soup Recipe (a lightened up version)
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Ingredients
- ▢ 1 tablespoon butter
- ▢ 1 large onion (finely minced)
- ▢ 3 cloves garlic (finely minced)
- ▢ 2 stalks celery (diced)
- ▢ 2 medium carrots (sliced)
- ▢ 1 teaspoon EACH: thyme, salt, and pepper
- ▢ ¼ cup all-purpose flour
- ▢ 2 8-ounce bottles clam juice
- ▢ 2 cups chicken stock
- ▢ 3 cups diced red potatoes
- ▢ 1 lb white fish
- ▢ 1 cup corn (frozen or canned and drained)
- ▢ ½ cup heavy cream
- ▢ ¼ cup minced parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it softens, about 3 minutes. Add the garlic, celery, carrots, thyme, salt, and pepper and saute for 2 minutes. 1 tablespoon butter, 1 large onion, 3 cloves garlic, 2 stalks celery, 2 medium carrots, 1 teaspoon EACH: thyme, salt, and pepper
- Mix the flour into the veggies and let it cook for 1 minute. ¼ cup all-purpose flour
- Stir the clam juice and chicken stock into the pot then add the potatoes and bring the pot to a boil. Reduce the heat and simmer for 8-10 minutes, until the potatoes are almost cooked. 2 8-ounce bottles clam juice, 2 cups chicken stock, 3 cups diced red potatoes
- Cut the fish into bite-sized pieces and then stir them into the pot. Let the soup simmer for 5 minutes more. 1 lb white fish
- Add the corn and cream to the pot and let the soup reheat. Taste and add more salt and pepper, if you’d like. Stir in the parsley. 1 cup corn, ¼ cup minced parsley, ½ cup heavy cream
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Favorite soup recipes
Broccoli Cheese Soup
Cozy Celery Soup
Solyanka Soup
Italian Sausage Soup (My Mom’s Recipe!)
Fish Chowder Soup Recipe (a lightened up version)
Ingredients
- 1 tablespoon butter
- 1 large onion , finely minced
- 3 cloves garlic , finely minced
- 2 stalks celery , diced
- 2 medium carrots , sliced
- 1 teaspoon EACH: thyme, salt, and pepper
- ¼ cup all-purpose flour
- 2 8-ounce bottles clam juice
- 2 cups chicken stock
- 3 cups diced red potatoes
- 1 lb white fish
- 1 cup corn , frozen or canned and drained
- ½ cup heavy cream
- ¼ cup minced parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it softens, about 3 minutes. Add the garlic, celery, carrots, thyme, salt, and pepper and saute for 2 minutes. 1 tablespoon butter, 1 large onion, 3 cloves garlic, 2 stalks celery, 2 medium carrots, 1 teaspoon EACH: thyme, salt, and pepper
- Mix the flour into the veggies and let it cook for 1 minute. ¼ cup all-purpose flour
- Stir the clam juice and chicken stock into the pot then add the potatoes and bring the pot to a boil. Reduce the heat and simmer for 8-10 minutes, until the potatoes are almost cooked. 2 8-ounce bottles clam juice, 2 cups chicken stock, 3 cups diced red potatoes
- Cut the fish into bite-sized pieces and then stir them into the pot. Let the soup simmer for 5 minutes more. 1 lb white fish
- Add the corn and cream to the pot and let the soup reheat. Taste and add more salt and pepper, if you’d like. Stir in the parsley. 1 cup corn, ¼ cup minced parsley, ½ cup heavy cream
