Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe

I absolutely love sharing this Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe because it’s that cozy bowl of comfort that hits all the right notes—creamy, hearty, and packed with fresh flavors. Whether you’re looking for a satisfying weeknight dinner or something special to impress friends, this chowder always delivers. I discovered this recipe originally as a way to use up leftover fish, and now it’s a staple I come back to again and again.

What makes this Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe stand out is its perfect balancing act between creamy broth and chunky veggies with tender fish melting in your mouth. I find it incredibly forgiving for all skill levels and wonderfully adaptable. You’ll love how the potatoes soak up the flavors, while the corn and peas add just the right touch of sweetness and freshness.

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Ingredients You’ll Need

Most of these ingredients are pantry staples or easy to find, and each one brings its own magic to the bowl—creamy butter, tender fish, and sweet veggies make this chowder shine. If you can opt for fresh fish stock or high-quality broth, you’ll notice the flavor difference immediately.

• Unsalted butter: I prefer unsalted so I can control the saltiness of my chowder perfectly.
• Garlic cloves: Fresh minced garlic adds a subtle aromatic punch, essential for flavor depth.
• Small onion: Finely chopped, it melts nicely into the broth adding sweetness without overpowering.
• Carrots: Cut thin for quick cooking and a gentle sweetness in the soup.
• Dry white wine: Optional but highly recommended for adding acidity and complexity to the broth.
• Flour (all-purpose/plain): Used to thicken the chowder, creating that signature creamy texture.
• Milk: Any fat percentage works—whole milk boosts creaminess, but 2% or skim can keep it lighter.
• Fish stock or broth: The star of the liquid base; homemade or high-quality store-bought stocks elevate the overall flavor.
• Potatoes: Diced into chunks to maintain a pleasant bite and soak up the chowder flavors.
• Corn: Frozen or canned both work well; corn adds a touch of natural sweetness that’s delightful here.
• Salt: Finely ground, you’ll want to season carefully for balance.
• Black pepper: Freshly ground gives that peppery warmth without overwhelming.
• White fish fillets: Skinless, meaty fish like snapper or cod hold up beautifully without falling apart.
• Peas: Frozen peas finish the soup with a pop of color and sweetness.

Variations

I love tweaking this Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe depending on the season and what’s in my fridge. You might want to try subbing veggies or adding a dash of spice for a new twist!

• Use different fish: I’ve tried this with cod, snapper, and even salmon belly for a richer chowder—each gives a deliciously different finish.
• Make it dairy-free: Swap milk for coconut milk and use olive oil instead of butter for a creamy but dairy-free version that still feels indulgent.
• Add herbs: Fresh dill or thyme works wonders—try adding them just before serving for a fragrant lift.
• Spice it up: A pinch of smoked paprika or a few red pepper flakes gives the chowder a lovely warmth that’s unexpected but so good.

How to Make Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe

Step 1: Sauté your aromatics to build flavor

Start by melting the butter in a large pot over medium heat—once melted, toss in the minced garlic and finely chopped onion. Cook them gently for about 5 minutes, stirring occasionally until they’re translucent but not browned. This slow sauté brings out the natural sweetness and really sets your base for the soup.

Step 2: Add carrots and deglaze with white wine

Next, add the sliced carrots and stir them through the softened garlic and onion mixture. Crank the heat up to high and pour in the dry white wine. Let it simmer rapidly until most of the liquid evaporates—this intensifies the flavor and adds a subtle acidity that balances the creaminess later on.

Step 3: Make a roux to thicken the chowder

Sprinkle in the flour and stir continuously for about 30 seconds until the mixture thickens and looks sludgy but smooth. This step is crucial because it’s how we’ll get that lovely creamy texture without needing heavy cream. Don’t rush—keep stirring to avoid lumps and burning.

Step 4: Slowly add the broth and milk

Pour in the fish stock or broth gradually while stirring constantly to dissolve the roux paste completely. Once smooth, add the milk and stir well. This slow incorporation helps prevent lumps and ensures a perfectly smooth chowder base. Bring your pot to a gentle simmer—don’t let it boil hard here, or the milk might separate.

Step 5: Add potatoes, corn, and seasoning; simmer gently

Now it’s time to add the diced potatoes, corn, salt, and freshly ground black pepper. Give everything a stir, then turn the heat down so it simmers gently. Cook for about 8 minutes, stirring occasionally until the potatoes are almost tender but not mushy. This stage lets flavors meld and softens the potatoes just right.

Step 6: Cook the fish and peas carefully

Gently add your fish pieces and frozen peas to the pot. Let them simmer for 3 minutes or until the fish flakes easily with a fork—this keeps the fish tender and prevents it from breaking apart. At this point, taste and adjust the seasoning with more salt or pepper if needed. If the chowder seems thick, a splash of milk or water will loosen it to your preferred consistency.

Step 7: Serve and garnish

Ladle your chowder into bowls and sprinkle with finely sliced green onions for a fresh pop of color and subtle oniony bite. Serve immediately with crusty bread on the side—trust me, dunking the bread in that creamy broth is the best way to enjoy every last spoonful!

How to Serve Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe

Garnishes

I always go for fresh green onions as a garnish here—they add a bright, mild onion flavor that cuts through the creaminess nicely. Sometimes I sprinkle a little fresh parsley or chives, but green onions remain my top pick because they add just the right crunch and color.

Side Dishes

Crusty sourdough bread or a warm, buttery baguette is my go-to side for scooping up every last bit of the chowder. For a heartier meal, a simple green salad with lemon vinaigrette complements the richness perfectly.

Creative Ways to Present

For gatherings, I like to serve the chowder in individual mini bread bowls—kids and adults both love it! Another fun idea is to top each bowl with a little dollop of crème fraîche or sour cream and a sprinkle of smoked paprika for a pop of color and extra creaminess.

Make Ahead and Storage

Storing Leftovers

After enjoying your first serving, just let the leftover chowder cool to room temperature, then transfer it to an airtight container. I keep mine in the fridge, and it stays delicious for up to 3 days. Stir gently before reheating, as the potatoes can thicken the soup overnight.

Freezing

I’ve frozen this chowder successfully, but I recommend undercooking the potatoes slightly before freezing so they don’t turn mushy. Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating, and add a splash of milk to refresh the texture.

Reheating

I reheat leftover chowder gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. Adding a little milk or broth during reheating helps restore that creamy consistency that might have thickened in the fridge. Avoid microwaving at full power, as it can cause separation.

FAQs

Final Thoughts

This Creamy Fish Chowder Soup with Potatoes, Corn, and Peas Recipe truly feels like a hug in a bowl to me. It’s simple enough to whip up any night yet special enough to enjoy on weekends or holidays when you want something comforting and delicious. I hope you’ll give it a try—you might find it becomes your go-to chowder just like it did for me. And remember, the joy is in making it your own, so have fun with it and enjoy every spoonful!

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