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Creamy Fish and Corn Chowder

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

Creamy Fish and Corn Chowder

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
1

  1. Heat the Oil and Butter:

    • In a large Dutch oven or soup pot, heat olive oil and butter over medium heat.

  2. 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
2

  1. Add the Potatoes:

    • Add the potatoes, bay leaf, thyme, smoked paprika, salt, and black pepper.

    • Stir to coat the vegetables with the spices.

  2. 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
3

  1. 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
4

  1. Add the Corn:

    • Add the corn kernels to the pot and cook for 3-4 minutes, allowing them to heat through.

  2. 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
5

  1. Adjust Seasoning:

    • Taste and adjust the salt and pepper as needed.

  2. Add Lemon Juice:

    • Stir in the fresh lemon juice to brighten the flavors.

    • Remove the bay leaf and discard.

Serve and Garnish
6

  1. Garnish the Chowder:

    • Ladle the chowder into bowls and garnish with fresh parsley and a squeeze of lemon juice.

  2. Serve:

    • Serve hot with crusty bread or oyster crackers for dipping.

Serving and Presentation
7

  • 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
8

  • 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.

Nutrition Facts

6 servings

Serving size