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Fish, Meal soups and plant based

Fish chowder with potatoes and corn

Fish chowder with potatoes and corn is a creamy cod soup that serves 4, takes 45 minutes, is easy to make, and costs about €3.20 per person. The key to success is adding the fish at the very last moment, letting it poach gently in the hot liquid so it stays in big, tender chunks.

Tonight, a creamy fish chowder with potatoes and corn, just like they make it on the coast.

Fish chowder with potatoes and corn
Total time
45 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This is a thick, comforting soup where mashed potatoes give the broth its body while the corn adds sweetness and a bit of bite. The cod, stirred in at the end, breaks into big tender flakes in the cream and milk. Leek and onion, softened in butter, season everything gently without ever overpowering the fish.

This is the dish for a fall or winter evening when you want something warm and simple, without a long wait before dinner. Kids generally love the creamy, mild flavor, and crusty bread dipped in the broth never disappoints. It works just as well on a weeknight as on a quiet Sunday evening, with just a green salad on the side.

The ingredients

4 people

Fish counter

  • Cod 500 g

Fruits and vegetables

  • Potatoes 500 g
  • Onion 1
  • Leek 1
  • Parsley 1 bunch

Pantry

  • Canned cornoften in the pantry 285 g
  • Bay leafoften in the pantry 1 leaf
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 40 cl
  • Heavy cream 10 cl
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Peel the potatoes and cut them into small cubes, thinly slice the onion and leek.

    Small cubes cook fast and help thicken the soup.

  2. Melt the butter, add the onion and leek, and let them sweat without browning. 5 min

    The butter shouldn't brown, or the soup will lose its pale, mild flavor.

  3. Add the potatoes, bay leaf, milk, 30 cl of water, salt, and pepper, and let it simmer gently. 15 min

    Watch the milk closely, it boils over as soon as it reaches a strong boil.

  4. Mash a few potatoes against the side of the pot, then add the corn, cream, and cod cut into large cubes. 8 min

    Don't stir too much, or the fish will break apart.

  5. Remove the bay leaf, sprinkle with parsley, and serve with the country bread.

    A bit of freshly ground pepper really brings out the cream.

Our tips to get it right

  • Cut the cod into even cubes right before adding it, so every piece cooks at the same rate.
  • If the chowder looks too thin, mash a few more potatoes against the side of the pot before adding the fish.
  • Taste for salt before adding the cod, since the fish and canned corn already bring some saltiness.

The variations

  • Swap the cod for salmon or trout for a pinker, richer tasting chowder.
  • For a fish free version, replace the cod with sliced button mushrooms sauteed separately.
  • To save time, use pre diced potatoes and drained canned corn straight from the can without rinsing it.

What to serve it with

  • A well dressed green salad
  • Toasted crusty bread
  • A glass of dry cider

Storage

The chowder keeps for 2 days in the fridge in a sealed container. It doesn't freeze especially well because the cream and milk can split once thawed. Reheat gently over low heat, stirring, without letting it boil hard so the fish stays tender.

Questions about this dish

Can you use a different fish instead of cod?

Yes, any firm white fish like haddock or pollock works well. Avoid very delicate fish that will fall apart completely during cooking.

Can you make this chowder ahead of time?

You can prepare the vegetable base up through the corn step and keep it in the fridge for a few hours. Add the cod and cream just before serving so the fish stays tender.

Can you use fresh or frozen corn instead of canned?

Yes, frozen corn works well, just add it at the same point as the canned corn would go. Give it a bit more cooking time if it goes in straight from the freezer.

How do you adapt this recipe for young kids?

Flake the cod by hand before serving to make sure no bones remain. You can also blend a small portion for younger children who prefer a smooth texture.

How long does it take to make a fish chowder with potatoes and corn?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a fish chowder with potatoes and corn?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish chowder with potatoes and corn cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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