Why You’ll Love this Creamy Fish Chowder
Why wouldn’t you fall in love with a soup that’s both hearty and comforting? This classic fish chowder brings together tender haddock, smoky bacon, and creamy potatoes in a rich, velvety broth. I love how the bacon fat infuses everything with flavor before the fish flakes into perfect bite-sized morsels.
The beauty lies in its simplicity. No fancy ingredients, just honest comfort food that warms you from the inside out. On chilly evenings, I find myself craving this chowder’s silky texture and savory depth. Trust me, once you’ve mastered this recipe, store-bought versions will never satisfy again.
What Ingredients are in Creamy Fish Chowder?
For this classic Creamy Fish Chowder, we’re keeping things traditional with a lineup of simple, wholesome ingredients that work together to create something truly special. The foundation of any good chowder starts with the right balance of protein, vegetables, and dairy—and this recipe nails it perfectly.
I find that using high-quality fish makes all the difference in the final flavor, while bacon adds that smoky depth that takes the dish from good to unforgettable.
- 2 pounds haddock
- 1/4 pound bacon, chopped
- 6 potatoes, peeled and cubed
- 1 small onion, chopped
- 1/3 cup flour
- 2 cups whole milk
- Salt and pepper to taste
- Water (enough to cover potatoes)
When shopping for ingredients, try to get the freshest fish possible—your local fishmonger can help with this. While the recipe calls for haddock, you could substitute cod or another firm white fish if needed.
And don’t be tempted to use low-fat milk instead of whole; the richness is what gives this chowder its signature creamy texture. Some people might add herbs like thyme or bay leaf, which would work beautifully here, though the original recipe keeps things beautifully simple, letting the natural flavors of the fish and bacon shine through.
How to Make this Creamy Fish Chowder
Starting this chowder is all about building layers of flavor. Begin by cooking 1/4 pound of chopped bacon in a large pot over medium heat until it begins to render its fat.
Add 1 small chopped onion to the bacon and cook them together slowly—this is important—until the onion becomes soft but doesn’t brown. That gentle cooking releases the onion’s sweetness without any bitter notes.
Once they’ve done their job, remove both the bacon and onion from the pot and set them aside, but make sure to leave about 2 tablespoons of that liquid gold (bacon fat) in the pot.
Now for the backbone of any good chowder—the potatoes. Add your 6 peeled and cubed potatoes to the pot with the reserved bacon fat, and pour in just enough water to cover them. Let these simmer for about 5-10 minutes until they’re starting to soften but aren’t completely cooked through.
At this point, gently place your 2 pounds of haddock into the pot with the potatoes. The fish needs a gentle touch, cooking just until it becomes flaky, which shouldn’t take long at all. Once the fish is done, carefully remove any skin (nobody wants that texture in their creamy chowder).
The transformation from soup to chowder happens in the final steps. Mix 1/3 cup of flour with a little water to create a smooth slurry, then stir this into your pot to thicken everything up.
Bring it to a brief boil while stirring, then immediately reduce the heat. Now for the crowning glory—add your 2 cups of whole milk along with the reserved bacon and onion mixture.
This is where patience pays off: heat the chowder through but never let it boil again, or your milk might separate and give the chowder a grainy texture. A gentle warming is all it needs.
Finish with salt and pepper to taste, adjusting until it’s perfectly seasoned. The result? A rich, velvety chowder that warms you from the inside out.
Creamy Fish Chowder Substitutions and Variations
While the classic fish chowder recipe I’ve shared is absolutely delicious, the beauty of this dish lies in its flexibility. Don’t have haddock? No problem—cod, pollock, or even salmon work beautifully. Bacon can be swapped for pancetta, or skip it entirely for a lighter version.
For a dairy-free option, coconut milk creates a surprisingly rich substitute, though the flavor profile shifts slightly. Russet potatoes are my go-to, but red potatoes hold their shape better if you prefer distinct chunks.
Want more complexity? Try adding corn, celery, or a splash of white wine. A pinch of smoked paprika or fresh dill transforms the entire bowl.
What to Serve with Creamy Fish Chowder
A perfect bowl of creamy fish chowder deserves equally perfect accompaniments to round out your meal.
I love serving mine with a crusty sourdough bread for dipping—there’s something magical about soaking up that rich broth with a hearty slice. A simple green salad with vinaigrette provides a nice acidic contrast to cut through the creaminess.
For drinks, I recommend a crisp white wine like Sauvignon Blanc or, my personal weakness, a cold beer.
Want something non-alcoholic? Try sparkling water with lemon.
And remember, oyster crackers are traditional, but homemade croutons? Game changers, trust me.
Final Thoughts
Now that we’ve covered all the delicious pairings, I’ve got to share some parting wisdom about this fish chowder.
This recipe has gotten me through countless chilly nights, warming both body and soul. The secret, I’ve found, is patience—let those flavors meld together without rushing.
Don’t skip the bacon fat; it’s where the magic happens.
And remember, a good chowder is personal. Maybe you’ll add celery or swap haddock for cod. That’s perfectly fine.
Make it yours, tweak it to your taste. Cooking isn’t about perfection, it’s about comfort and connection.
