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!


- Butter - Onion - Garlic - Celery - Carrots - Thyme, salt, and pepper - All-purpose flour - Clam juice - Chicken stock - Red potatoes - White fish - Corn - Heavy cream - Parsley


Melt the butter in a large pot over medium heat. Add the onion and cook until it softens. Add the garlic, celery, carrots, thyme, salt, & pepper and sauté for 2 minutes.

Mix the flour into the veggies and let it cook for 1 minute. 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. Cut the fish into bite-sized pieces and then stir them into the pot. Let the soup simmer for 5 minutes more.

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.

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