Creamy Fish Chowder

Creamy Fish Chowder

6 Reviews
From: EatingWell Magazine, January/February 1993

Low-fat milk and mashed potatoes make this chowder so rich and creamy you won't miss the actual cream. Farm-raised tilapia and abundant Pacific cod—both with tender, flaky textures—are ocean-friendly choices.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 1 slice bacon, diced
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 cup bottled clam juice, or reduced-sodium chicken broth (see Tips for Two)
  • 8 ounces tilapia or cod fillets, cut into 1-inch cubes
  • 2 small russet potatoes, peeled and diced (about 2 cups)
  • 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried
  • 1 bay leaf
  • ⅔ cup low-fat milk
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • ⅛ teaspoon freshly ground pepper
  • 2 teaspoons chopped fresh parsley, (optional)


  • Active

  • Ready In

  1. Heat a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  2. Add onion, celery and garlic to the bacon drippings and cook, stirring occasionally, until softened, 3 to 5 minutes. Add clam juice (or chicken broth), fish, potatoes, thyme and bay leaf and bring to a simmer. Cover, reduce heat to maintain a simmer, and cook until the potatoes are tender, 10 to 12 minutes. Discard the bay leaf. With a slotted spoon, transfer about ⅔ cup of the solids to a bowl and mash with a potato masher or fork. Return to the pot and add the milk. Bring to a simmer.
  3. Whisk water and cornstarch in a small bowl. When the soup comes to a simmer, gradually add the cornstarch mixture. Cook, stirring constantly, until thickened, about 1 minute. Season with pepper. Serve garnished with the cooked bacon and parsley, if using.
  • ?Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition information

  • Per serving: 306 calories; 4 g fat(2 g sat); 3 g fiber; 40 g carbohydrates; 30 g protein; 66 mcg folate; 67 mg cholesterol; 7 g sugars; 315 IU vitamin A; 15 mg vitamin C; 152 mg calcium; 3 mg iron; 271 mg sodium; 1,285 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:

Reviews 6

September 19, 2014
profile image
By: EatingWell User
Really Yummy, I pretty much followed the recipe, but throw in some dried chilli, as the frying stage. I chopped my potatoes, up quite small, so they cooked faster. I also didn't put my fish in until everything was cooked and blended, then I added it and let it cook. I also didn't use any corn starch, it was really thick and I really didn't need it. In fact I ended up adding a little extra milk. It tasted great and I will make again for sure, but double everything. Pros: Didn't really make enough for 4 people, think the recipe needs to be doubled Cons: Very quick and easy.
October 30, 2012
profile image
By: EatingWell User
Really good, with a few adjustments I enjoyed this chowder, but I made a few changes: First, I used 2 pieces of bacon instead of one. I didn't add the fish while the soup was simmering--I let the potatoes get soft, then I used my immersion blender to blend the soup right in the pot. Then, I added the fish and cooked it through (I used mahi mahi). I used fat free half and half instead of milk, and I added some creole seasoning for more flavor. I added some hot sauce, and it was delicious!
January 13, 2012
profile image
By: EatingWell User
Quick but Bland My husband thought the fish had a spongy texture. I thought it was flaky and tender, but the chowder was bland. It needed maybe Tabasco or turmeric--and salt. Pros: Quick, easy Cons: Bland
February 07, 2010
profile image
By: EatingWell User
This is a great recipe. The only changes I made were (1) I cooked the bacon in the microwave (very crispy and not greasy). (2) Softened the onion, celery etc. in one tablespoon of butter. (3) Used Haddock for my choice of fish. I found the cooking time to correct.
September 28, 2009
profile image
By: EatingWell User
Doubled the recipe and prepared this with bacalao for a very hearty snowy-day meal. The thyme made the chowder especially aromatic, and the bacon drippings gave it great flavor without being overly greasy. SpainStro, Madrid
September 28, 2009
profile image
By: EatingWell User
This recipe takes A LOT longer than the time given. I would say to plan on an hour and half of your total prep and cooking time. The potatoes take a lot longer to get soft because there isn't too much liquid. That said, the taste is pretty good though I did want something slightly creamier. Sara, Co, VT
More Reviews
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Tumblr
  • StumbleUpon
  • YouTube