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Creamy Fish Chowder

Creamy Fish Chowder

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This is my ABSOLUTE FAVORITE warm soup for a cold winter night, and it's almost better as leftovers! Very easy and quick. This soup is perfect for almost any white fish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet


  1. Cook and stir bacon in a soup pot over medium heat until bacon is browned and crisp, about 8 minutes. Stir onion into bacon and cook, stirring often, until onion is translucent, about 5 more minutes.
  2. Pour water into bacon mixture and stir in potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Place cod fillets into simmering mixture and cook until fish is opaque and flakes easily, about 10 minutes.
  3. Stir milk, evaporated milk, butter, salt, and black pepper into pot. Bring soup to a boil; remove from heat and serve.
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Used evaporated milk and some cream and no milk. Heated on very low flame after adding the cream.


wonderful soup! my family loved it!


Great soup! Was in a hurry so I used precooked bacon and 3 cups diced frozen potatoes. I also used chicken stock in place of the water and added 2 Tbsp flour to pot after onions were soft to help thicken. Is it possible Joshcoctions may have used sweetened condensed milk instead of evaporated??? Our chowder wasn't sweet and I know I always have to read the label to make sure I'm grabbing the right one! :)