Traditional recipes

Creamy cod and sweetcorn fish chowder recipe

Creamy cod and sweetcorn fish chowder recipe

  • Recipes
  • Dish type
  • Soup
  • Chowder
  • Seafood chowder
  • Fish chowder

This rich chowder of cod fillets simmered with creamed style corn, potatoes, milk, onion and seasoning will fill you with a hearty contentment and the taste of the sea!

73 people made this

IngredientsServes: 6

  • 55g margarine
  • 1 onion, chopped
  • 3 potatoes, peeled and chopped
  • 950ml water
  • 2 (418g) tins creamed style corn
  • 1.2L milk
  • 910g cod fillets, cubed
  • salt and pepper to taste

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Melt the butter or margarine in a large pot over medium heat. Add the onion and sauté for 5 to 10 minutes or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
  2. Add the creamed corn and milk, stirring until smooth. Finally add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(70)

Reviews in English (57)

Not too bad I tried this one a couple of nights ago and we enjoyed it well enough. However I will say the total cook time for me was 20 minutes. I think this is a faster more simple dish to make than you might think at first.-25 Aug 2013


I found this to be a very good chowder. I made a couple of changes I added celery and parsley flakes and because I like a thicker creamier chowder I made a rue og 3/4 C melted butter and 3/4 C flour and added with the corn and milk. I would like to see more people give their potato and onion measurements in cups as everyone has a different perspective of size. 3 potatoes could be anywhere from 3 C to 12 C and the same with onions. I used 41/2 C diced potatoes and 1 1/2 C chopped onion-03 Dec 2006

by HG60

A splendid recipe as written. I like creamy anything.I added 4+1/2 cups of milk and added flour to the remaining 1/2 cup of cold milk for the additional thickening.-27 Feb 2002

Fish Chowder Soup

Fish Chowder is such a great easy fish recipe that’s can’t-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

A wonderful fish recipe for Easter – or anytime! Just imagine that moment when you dunk in a hunk of warm crusty bread…..

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I have made this several times now. The only change is to use all whole milk. It is a wonderful soup, worthy of company. It’s a great way to incorporate cod, with lots of health value, into our diets. I highly recommend it as does my husband.

I like that this is a quick, easy recipe. I used two cooked bacon, added a little bacon grease, didn’t have half & half cream, used evaporated milk, a teaspoon of medium coloured miso, and added about a half teaspoon dashi also. My husband doesn’t like celery, I used a mild large hot pepper, chopped up, also used can un-salted corn. The broth is very tasty, this recipe allows one to adjust to different individual preferences.

I thought this recipe was excellent. I did use a half-pint of heavy cream instead of the half-and-half, and stirred in a small amount of cornstarch slurry at the end for just a bit of thickening. This will become a regular rotation during corn season.

Wonderful flavors, and so quick to make. My kind of recipe. I used real cream, of course. We had gluten-free visitors, so I skipped the flour and pureed some of the potatoes with the broth, which worked well.

sauted 1/2 cup of minced celery in the rendered bacon fat, added 1 TBSP white miso & a few shakes on Red Boat Fish sauce & 2 tsp of Japanese instant dashi powder. Used whole milk, no 1/2&1/2 and a splash of Tabasco when served

sauted 1/2 cup of minced celery in the rendered bacon fat, added 1 TBSP white miso & a few shakes on Red Boat Fish sauce & 2 tsp of Japanese instant dashi powder. Used whole milk, no 1/2&1/2 and a splash of Tabasco when served

I try Internet recipes all the time for my wife and two sons. I never ever make everyone at the table happy. Today was a first. This was not only a hit with the whole family but my wife said it was my best so far. I added one stalk of celery, one carrot, half an onion, doubled the garlic. I think I will add some more seafood next time maybe some mussels. Thanks again for the recipe.

I made this last night. A big thumbs up. I don't like clams so I really enjoyed this option. I did add part of a white onion, carrots and celery as well as the scallions. The only thing I would change is adding some red pepper flakes as someone suggested. This is solid comfort food.

I'm really disappointed Epi took away the review from the "cook" in Lubbock, I was hoping to get a good belly laugh. Can't rate this yet but I am making it tonight.

Delish! Made the recipe as written and was pleasantly surprised at how flavorful the chowder for such a quick recipe. I used leftover cod that I had grilled the day before but added it at the very end. Can't wait for left overs to see how all the flavors are seeped together. As others have suggested, Iɽ like to try again with fish or veggie broth rather than chicken and red pepper flakes or cayenne (maybe some white pepper too). Also would use a thicker cut of bacon.

Made this tonight, it's a great start for chowder, but it needs some help along the way. To give it more flavor next time, I would use onions instead of green onions, little more garlic and some celery too. A little bit of butter maybe, and A spoonful of old bay would help give it a big boost. Its worth making again just not exactly by the recipe.

Great basic recipe for fish and vegetable chowder. I didn't follow ingredient list e,a tly, but did use the method as directed. Threw in some diced carrot. Used less milk and half aND half. It dIɽ lack "zing". I will make it in but will put in some red pepper flakes or something else zingy. Perhaps a bit of old bay. This recipe cries out for some diced red pepper also.

Made this in the middle of a snowstorm with ingredients I had on hand. Used 2 shallots instead of scallions, evaporated milk and butter instead of half and half, and striper instead of cod. Also added a splash of wine, because why not and a dash of cayenne pepper. Didn't have bacon, so added some liquid smoke and smoked paprika. Turned out great! Will try it again as written.

My family loved it! Didn't have enough scallions so supplemented with sweet onions. Used regular half and half and turkey bacon. Loved it!

I agree with the last comment about using chicken stock in a fish or corn recipe, instead I used vegetable stock, it came out great. The only other change I made was using light cream instead of FF 1/2 1/2. I did make the recipe as instructed and made with my slight revision, they both tasted excellent.

I totally agree with the last two comments about the reviewer from Lubbock. There was nothing about what that cook made that had anything to do with this recipe except they both were soup. While I too did not make the recipe exactly as written, I did use it as a base recipe to create a fantastic chowder. My major changes were adding more veggies, using cream instead of half and half and most importantly using a stock made from the corn cobs instead of chicken stock. The last thing is just my own personal preference because I don't like the flavor of chicken stock in a fish or corn chowder.

I don't know I gotta love trtoothdoc from Lubbock, he took a corn/cod chowder and turned it into bland sorta chili and then reviews it. I am a fan of this cook he shows truly strange fusion cooking or he is really from outer space not Lubbock!

Pinto beans and tomatoes and you call that a review of THIS recipe ..don't do that and then write a review . You are reviewing your recipe . the Origanal recipe was delish.

Very nice. Light for a cream soup. I didn't have quite enough scallions so I added a shallot. I used regular half and half. Still, I found the flavor, although nice, needs something more to make it a really wow soup. Next time I may add red bell pepper for some more color and maybe some Old Bay and hot red pepper flakes.

So delicious. However, I used a large chopped leek instead of shallots, used one less bacon rasher, one Tbsp less flour, vegetable stock instead of chicken, ignored the half and half, and no potatoes, it was still a rich, absolutely delicious, and far fewer calories soup.

Really liked this dish as written. Very tasty and rich for a lower calorie chowder.

We've made this several times as written, and it's always outstanding. Seriously.

Delicious. Skipped the half and half and additional salt.

Nice, light summer chowder. I follwed the receipe, but also added some red pepper flakes. Would definately make it again.

There is nothing healthful about fat free half and half. It's corn syrup. Use the real deal. If you won't use real ingredients don't bother cooking.

Recipe Summary

  • 8 slices bacon, diced
  • 1 large onion, diced
  • 1 red bell pepper, seeded and diced
  • salt and ground black pepper to taste
  • 2 cloves garlic, chopped
  • 1 ½ tablespoons seafood seasoning (such as Old Bay®)
  • 1 (16 ounce) can chicken broth
  • 3 red potatoes, cut into 1/2-inch cubes
  • 4 ears sweet corn, shucked and kernels cut off
  • ½ cup water, or as needed to cover (Optional)
  • 2 cups whole milk, or more as needed
  • 2 tablespoons butter
  • 1 pound thick cod fillets, cut into 1-inch pieces
  • 2 tablespoons chopped fresh flat-leaf parsley

Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.

Pour in chicken broth and stir in potatoes and corn add water if needed to cover vegetables. Bring to a boil and reduce heat to low simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.


Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside.

Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps.

Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre.

Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time).

Gently stir in the cream, being careful not to break up the fish.

To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread.

When I put this fish pie in the oven, I placed it directly onto the oven shelf, and not onto a baking tray. Mistake. The saucy filling bubbled up and escaped from the sides of the dish, dripping onto the floor of the oven and making a horrible mess.

DH, who can never resist a pun, insisted that I should have known that this would happen because the pie was, “full of leaks!” Geddit? Leeks?!

We all enjoyed eating this pie, but Kipper in particular was very keen. She loves sweetcorn, is quite keen on fish, and generally is a fan of pastry, so it was no great surprise! Always good to roll a few favourite ingredients into one delicious dish.

Seems like you can never have too many good ideas after all!

This pie serves 3-4 people.

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Serves 6.
1.5oz / 50g butter.
10.5oz / 300g potatoes, peeled and diced.
1 onion, finely diced.
1 leek, finely sliced.
2 stalks of celery, finely sliced.
2 garlic cloves, crushed.
3.5floz / 100ml dry white wine.
17floz / 500ml fish stock.
10floz / 300ml milk.
35oz / 1kg un-dyed smoked haddock, skin removed and cut into small chunks.
1 corn on the cob.
8.5floz / 250ml single cream.
2 tablespoons fresh dill, chopped.
sea salt and freshly ground black pepper.
1. Set a saucepan over a medium heat and melt the butter..
2. Stir in the onion, leek and garlic. Reduce the heat, cover and leave to sweat for five minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and cook for a further 3–4 minutes..
3. Run a sharp knife down the sides of the corn to remove the kernels and add them to the saucepan, along with the potatoes. Stir and leave to cook for three minutes..
4. Pour in the stock and milk, bring to the boil. Reduce the heat and simmer for 10 minutes..
5. Stir in the haddock and continue to cook for five minutes. Add the cream, fresh dill and season to taste with salt and pepper. Cook for a further five minutes.

Video taken from the channel: Clodagh Mckenna


How to make a keto fish chowder? It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

You start by cooking chopped onions in olive oil, then you add minced fresh garlic and spices.

Next, you add clam juice and bring the soup to a simmer.

Now, add chunks of cod. Make sure the liquid in the saucepan covers the cod. Bring back to a low simmer, then cover and cook until the fish is cooked through. This should take about 7 minutes.

Briefly heat the heavy cream in the microwave and stir it into the chowder. That's it! It's ready. Now pour it into bowls, garnish with chopped parsley and bacon bits, and serve.

  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • ½ cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon reduced-sodium Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups reduced-sodium fish or seafood stock
  • 1 cup whole milk
  • 3 cups diced red potatoes
  • 2 cups chopped green beans
  • 1 pound Alaskan cod (see Tip), cut into 1-inch pieces
  • Chopped fresh dill for garnish
  • Chopped plum tomatoes for garnish

Heat oil in a large pot over medium heat. Add onion and celery cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk bring to a gentle boil, stirring constantly.

Stir in potatoes and green beans bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.

Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.

Tip: Our favorite sustainable cod is U.S. Pacific cod from Alaskan waters Atlantic cod (sometimes called scrod) from Iceland and the northeast Arctic are also sustainable choices. For more information about choosing sustainable seafood, visit

To make ahead: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.

Creamy cod and sweetcorn fish chowder recipe - Recipes

Remove the leaves and silks from the sweetcorn cob. Lay the cob down on a chopping board. Carefully cut down the sides, rotating as you go, to slice off the kernels. Pop the cob in a pan.

Crumble the stock cube into the same pan as the cob and top up with 1 ltr boiling water. Set over a medium heat and bring to a simmer.

Finely chop the onion and celery. Warm 1 tbsp oil in a large pan over a low heat. Tip in the onion and celery. Season and fry for 6-8 mins till softened.

Tip the risotto rice into the onion pan. Cook for a further 2 mins, stirring well.

Turn the heat up to medium. Add half the sweetcorn kernels. Ladle some stock into the rice and stir till the rice has absorbed the stock. Repeat for 20-25 mins till all the stock has been absorbed and the rice is creamy and soft. Add a little more boiling water if the rice isn’t tender.

Heat your grill to medium-high. Line an ovenproof dish with foil and brush with 1 tbsp oil. Turn the cod fillets in the oil to coat. Place on one side of the dish. Scatter the remaining corn kernels on the other side of the dish. Season well.

Grill the fish and corn for 6-10 mins, till the fish is soft and cooked through and the corn has started to char.

Finely chop the parsley and fold through the risotto. Spoon onto plates. Top with the cod. Sprinkle over the grilled corn and serve.

Watch the video: Pinoy Style Seafood Stew. Bouillabaisse Soup Simple Recipe (January 2022).