Name: Creamy Fish and Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp Olive Oil; 1 tbsp Butter; 1 Large Onion (diced); 2 cloves Garlic (minced); 2 Stalks Celery (diced); 2 Medium Carrots (peeled and diced); 2 Medium Potatoes (peeled and cubed); 1 Bay Leaf; 1 tsp Fresh Thyme (or 1/2 tsp dried thyme); ½ tsp Smoked Paprika; ¼ tsp Black Pepper; ½ tsp Salt (adjust to taste); 4 cups Fish Stock or Vegetable Broth; 1 cup Heavy Cream; 1 cup Milk; 2 cups Sweet Corn Kernels (fresh or frozen); 450 g White Fish Fillets (such as cod, haddock, or tilapia, cut into 1-inch pieces); 1 tbsp Fresh Lemon Juice; 2 tbsp Fresh Parsley (chopped, for garnish); Fresh Parsley (chopped); Crusty Bread or Oyster Crackers; Fresh Lemon Wedges

DifficultyBeginner

CategoryFish, Soups

Creamy Fish and Corn Chowder is a hearty, warming soup filled with tender white fish, sweet corn, potatoes, and aromatic herbs in a creamy broth. It’s perfect for chilly days or as a comforting main course.

Yields6 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

For the Chowder

2 tbsp Olive Oil

1 tbsp Butter

1 Large Onion (diced)

2 cloves Garlic (minced)

2 Stalks Celery (diced)

2 Medium Carrots (peeled and diced)

2 Medium Potatoes (peeled and cubed)

1 Bay Leaf

1 tsp Fresh Thyme (or 1/2 tsp dried thyme)

½ tsp Smoked Paprika

¼ tsp Black Pepper

½ tsp Salt (adjust to taste)

4 cups Fish Stock or Vegetable Broth

1 cup Heavy Cream

1 cup Milk

2 cups Sweet Corn Kernels (fresh or frozen)

450 g White Fish Fillets (such as cod, haddock, or tilapia, cut into 1-inch pieces)

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley (chopped, for garnish)

For Garnish

Fresh Parsley (chopped)

Crusty Bread or Oyster Crackers

Fresh Lemon Wedges

Sauté the Vegetables

Heat the Oil and Butter:
- In a large Dutch oven or soup pot, heat olive oil and butter over medium heat.
Sauté Aromatics:
- Add onions, garlic, celery, and carrots and sauté for 5-6 minutes, or until the vegetables are softened.

Add the Potatoes and Seasonings

Add the Potatoes:
- Add the potatoes, bay leaf, thyme, smoked paprika, salt, and black pepper.
- Stir to coat the vegetables with the spices.
Add the Stock:
- Pour in the fish stock or vegetable broth and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are tender.

Add the Cream and Milk

Incorporate Dairy:
- Slowly stir in the heavy cream and milk, mixing until well combined.
- Simmer for an additional 5 minutes to allow the flavors to meld.

Add the Fish and Corn

Add the Corn:
- Add the corn kernels to the pot and cook for 3-4 minutes, allowing them to heat through.
Add the Fish:
- Gently fold in the fish pieces, being careful not to break them apart.
- Simmer for 5-7 minutes or until the fish is opaque and fully cooked.

Finish the Chowder

Adjust Seasoning:
- Taste and adjust the salt and pepper as needed.
Add Lemon Juice:
- Stir in the fresh lemon juice to brighten the flavors.
- Remove the bay leaf and discard.

Serve and Garnish

Garnish the Chowder:
- Ladle the chowder into bowls and garnish with fresh parsley and a squeeze of lemon juice.
Serve:
- Serve hot with crusty bread or oyster crackers for dipping.

Serving and Presentation

Serve the chowder in deep bowls, garnished with fresh parsley and lemon wedges.
Pair with a glass of Chardonnay or a light, crisp white wine to complement the creamy richness.

Tips and Variations

Gluten-Free Option: Ensure the stock and other ingredients are gluten-free.
Spicy Kick: Add 1/4 tsp cayenne pepper or hot sauce for a spicy version.
Seafood Variation: Add shrimp or clams along with the fish for a seafood chowder.
Herb-Infused: Add a sprig of fresh rosemary or dill for additional herbaceous flavor.
Thicker Chowder: Mash a few potato chunks into the broth to naturally thicken the chowder.

Ingredients