Potato cod chowder is a delicious and creamy chowder that is table-ready in under 30 minutes!
This quick and easy fish soup is made with potatoes, corn, and cod, all cooked in a creamy dill broth. It’s the perfect soup to serve on chilly days with our herbed quick bread or fluffy cottage cheese muffins.
Easy Fish Chowder
- This soup requires very little effort and is budget-friendly. Cod fillets are inexpensive at the grocery store and can be added straight to the pot whole and frozen. They will break apart naturally as the soup simmers on the stove.
- This great recipe is creamy and comforting with the perfect hint of fresh dill.
- You can use frozen cod fillets or substitute them with any other white fish for this soup.
- Chowder differs from other soups by its creamy base and chunkier ingredients.
- Traditionally all chowders are made with dairy, however, I made this soup dairy-free using canned coconut milk. Feel free to use regular heavy cream (that includes dairy) instead if you prefer!
- Serve it for lunch or dinner with oyster crackers, mashed chickpea wraps or a slice of warm bread.
Ingredients Needed
- COD FILLET: You’ll need 1 lb of cod fillets. This is a mild white fish that works beautifully in soups. You can use frozen for fresh fish.
- VEGETABLES: This recipe keeps things easy with chopped baby potatoes, onions and frozen corn.
- CHOWDER BASE: With just a few simple ingredients you can create a simple chowder base using a combination of coconut milk (or heavy cream), fish broth (or chicken broth), dill, parsley and salt and pepper.
How To Make This Fish Chowder Recipe
This soup is put together in under 30 minutes.
- Sautee onions with oil over medium-high heat until they turn translucent.
- Add the potatoes and the broth. Let simmer until potatoes are tender according to the full recipe instructions below.
- Add the fish chunks, cream, corn, dill, parsley, salt and pepper. Cook until it’s warmed through.
- Remove from heat. Scoop into bowls. Serve and enjoy!
Leftover chowder can be stored in an airtight container for up to 4-5 days.
This soup can also be frozen in an airtight container up to 3 months (for maximum freshness). Defrost overnight in the fridge and reheat on the stove or in the microwave.
Recipe Tips
- Use baby yellow or red potatoes to save time. Chop them into bite-size pieces so that they cook faster.
- No need to chop the fish! Frozen fillets can actually be added straight to the pot as it will break down as the recipe cooks just like our tomato cod soup recipe. Thicker pieces can be broken apart with a wood spoon.
- Do not add the fish until after the potatoes are soft and tender! The fish only needs 2-3 minutes to cook and if it's added too soon it will overcook, and taste dry and rubbery.
- While fresh dill is ideal, it's not always available at the grocery store. You can also use freeze dried dill which will taste fresher than dried dill.
More Healthy Recipes
- Healthy Hamburger Soup is the perfect soup for busy weeknights.
- Ground Turkey Soup with Kale and Beans is cooked in an instant pot and on the dinner table in 30 minutes!
- Lentil Tortilla Soup is a vegetarian soup that’s full of flavor.
- Roasted Cauliflower Soup is creamy, healthy and delicious.
- Creamy Carrot Tomato Soup is sweet-tasting and something the whole family will enjoy.
Ingredients
- 1 tablespoon olive oil - or butter
- 1 yellow onion - diced
- 3 cups baby potatoes - chopped
- 3 cups fish stock - chicken stock or water
- 1 lb cod fillet - fresh or frozen
- 2 cups coconut milk - whole milk or heavy cream
- 1 cup frozen sweet corn - or canned corn
- 1 teaspoon dried dill - or fresh dill
- ¼ cup fresh parsley, chopped - or 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Slice the cod into 2-inch pieces (if desired). Fish can also be added directly to the pot frozen and will break apart naturally into smaller pieces.
- In a large pot over medium heat, add the cooking oil (or butter) and diced onions. Cook until onions turn translucent, about 1-2 minutes.
- Add the potatoes and broth. Simmer on medium-low heat until potatoes are almost tender when poked with a fork, about 10-12 minutes.
- Add the fish chunks. Cover pot and cook for 2 minutes until fish turns opaque.
- Add the coconut milk (or heavy cream) and corn. Bring the soup to a simmer, then add the dill and fresh parsley. Season with salt and pepper. Cook 2-3 more minutes then remove from heat. Serve with warm crusty bread and enjoy!
Recipe Notes:
- Leftover chowder can be stored in an airtight container for up to 4-5 days.
- This soup can also be frozen in an airtight container up to 3 months (for maximum freshness). Defrost overnight in the fridge and reheat on the stove or in the microwave.
- Use baby yellow or red potatoes to save time. Chop them into bite-size pieces so that they cook faster.
- No need to chop the fish! Frozen fillets can actually be added straight to the pot as it will break down as the recipe cooks just like our tomato cod soup recipe. Thicker pieces can be broken apart with a wood spoon.
- Do not add the fish until after the potatoes are soft and tender! The fish only needs 2-3 minutes to cook and if it's added too soon it will overcook, and taste dry and rubbery.
- While fresh dill is ideal, it's not always available at the grocery store. You can also use freeze dried dill which will taste fresher than dried dill.
Nutrition Info
Calories: 496kcal | Carbohydrates: 38g | Protein: 27g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Fiber: 4g | Sugar: 4g | Vitamin C: 35mg | Calcium: 70mg | Iron: 6mg
The nutritional information provided is an estimate and is per serving.
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