Fish and Corn Chowder Recipe

Name: Fish and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart seafood or chicken stock; 1 tablespoon extra-virgin olive oil; 4 slices smoky bacon, finely chopped; 1 onion, chopped; 4 to 5 ribs celery hearts with leafy tops, finely chopped; 2 starchy potatoes, peeled and chopped; 2 cloves garlic, finely chopped; 2 fresh bay leaves; 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme; 3 ears corn, kernels removed or 2 cups frozen kernels, defrosted; 2 pounds haddock; 1 tablespoon seafood seasoning (recommended: Old Bay); 1 cup whole milk; 2 cups heavy cream; 1 tablespoon unsalted butter; 2 tablespoons chopped chives, optional; 2 tablespoons chopped dill leaves, optional; 1 lemon, zested, optional; Salt and freshly ground black pepper; Oyster crackers, to pass at table; Hot sauce, to pass at table

Servings: persons

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

1
Heat the stock in small pot over medium heat.
2
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan.
3
Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn.
4
As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot.
5
Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately.
6
Season the haddock with the seafood seasoning.
7
Add the haddock, cover the pot and reduce the heat to a simmer.
8
Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks.
9
Stir to combine, then add the milk, cream and butter.
10
Simmer and reduce for 5 to 6 minutes more.
11
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup.
12
Taste the soup and season with salt and pepper, to taste.
13
Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 quart seafood or chicken stock, 1 tablespoon extra-virgin olive oil, 4 slices smoky bacon, finely chopped, 1 onion, chopped, and more.

Yes, Fish and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions