Cod chowder is one of those humble, cozy meals that never goes out of style. It’s creamy, hearty, and packed with tender chunks of cod and potatoes—all simmered in a lightly herbed broth. This is the kind of meal I crave when the weather cools down, or even when I just want something warm and nourishing without a lot of fuss.
Why I Love This Cod Chowder
What makes this chowder so comforting is how beautifully balanced it is—flavorful but not heavy, creamy but not overwhelming. The cod stays delicate and flakey, while the potatoes give it just enough substance to feel like a real meal.
I started making this soup on weeknights when I wanted something satisfying but still light enough to enjoy year-round. It’s especially nice on those days when you don’t feel like cooking but still want something homemade and comforting.
And if I’m being honest, this recipe has also saved me on nights when I forgot to plan dinner. As long as I have a bag of frozen cod in the freezer and a few pantry basics, this chowder comes together like magic.
Ingredient Notes and Real-Life Tips
- Cod – Go with fresh cod if you can, but I’ve made this with frozen cod (thawed and patted dry) many times, and it works great. Cod’s mild flavor makes it perfect for chowder. Just be gentle when stirring it in—it naturally flakes as it cooks.
- Shallots & Garlic – These aromatics add that soft, savory base. I like using shallots instead of onions here because they bring a subtle sweetness that balances the briny seafood flavor.
- Seafood Stock – If you can’t find seafood stock, I’ve had great results using shrimp bouillon dissolved in hot water. Clam juice also adds that signature coastal flavor.
- Potatoes – Russet, Yukon Gold, or red potatoes all work. I usually grab whatever I have on hand, but if I want a chowder with more body, I go with Russets for their starchiness.
- White Wine – A splash of wine adds brightness and depth. I use whatever dry white wine I have open—Pinot Grigio or Sauvignon Blanc work perfectly. And no, it doesn’t taste like wine in the finished soup.
- Heavy Cream – Warming the cream before adding it helps prevent curdling. It makes a huge difference in keeping the chowder silky.
My Tips and Tricks for the Best Chowder
- Use Warmed Cream – Cold cream can sometimes cause separation. I always warm mine gently on the stove while the potatoes simmer—it blends in so much smoother.
- Cook the Fish Gently – After adding the cod, keep the heat low and let it poach gently. It’ll flake apart and become super tender without getting tough.
- Let It Rest – After turning off the heat, I let the chowder sit for 5–10 minutes before serving. The flavors come together, and it thickens up just enough to feel velvety on the spoon.
Serving Suggestions
This cod chowder shines with just a few simple sides. I usually serve it with:
- Crusty sourdough bread or a warm baguette—perfect for soaking up the creamy broth.
- Oyster crackers or buttery saltines, especially when I’m in a rush.
- For something a little more special, top each bowl with crispy crumbled bacon, fresh thyme, or even a handful of grated cheddar cheese.
If you’re serving this as part of a bigger meal, a light green salad or cucumber sandwiches balance the richness beautifully.
Storage Tips
Leftovers keep well in the fridge for about 3–4 days. I let it cool fully, then store it in an airtight container. When reheating, I warm it slowly on the stove and give it a stir every few minutes.
A quick note: Cream-based soups can thicken quite a bit in the fridge, so I usually add a splash of broth or milk while reheating to get the consistency just right.
FAQs
What kind of fish can I use instead of cod?
Any mild, firm white fish like halibut, haddock, or flounder works great. Just make sure to cut it into chunks and cook it gently so it doesn’t fall apart too much.
Can I freeze this chowder?
You technically can, but because of the heavy cream, it’s not my favorite to freeze. The texture can turn grainy when thawed. If you do freeze it, reheat it very slowly and stir often.
What’s the best type of potato for chowder?
Russet potatoes give you a thicker, heartier texture thanks to their starch. Yukon Golds or red potatoes hold their shape better if you prefer a chunkier, more rustic feel.
Final Thoughts
Cod chowder is one of those cozy, no-fail meals that’s just as good on a quiet weeknight as it is for a relaxed family lunch. It’s simple, versatile, and surprisingly elegant for how easy it is to make.
If you’re someone who usually shies away from cooking fish, this is a great place to start—it’s gentle, forgiving, and incredibly flavorful. Keep this one in your back pocket; I promise you’ll come back to it again and again.
Cod Chowder Soup
Cod Chowder is the kind of comfort food you can enjoy any time of year.
Ingredients
- 1 tablespoon butter
- 1/2 cup shallots (finely diced)
- 2 cloves garlic (minced)
- 1/2 cup white wine
- 2 cups seafood stock (see notes)
- 2 pounds Yukon gold potatoes (or Russet or red potatoes, cut into 1-inch cubes)
- 1 teaspoon dried thyme
- salt
- pepper
- 1 1/2 cups heavy cream
- 1 1/2 pounds cod fish (cut into 2-inch pieces)
Instructions
- Melt butter in a Dutch oven or stock pot over medium heat.
- Add the shallots and cook for about 2 minutes, stirring frequently until softened. Stir in the garlic and cook for another 30 to 60 seconds.
- Slowly pour in the white wine, scraping up any bits from the bottom of the pot. Let the wine reduce by half.
- Add seafood stock, potatoes, and thyme. Season with salt and pepper to taste. Bring everything to a boil, then reduce the heat and let it simmer for 7–10 minutes, until the potatoes are just starting to become tender.
- Warm the heavy cream in a small saucepan over medium heat. Don’t let it boil—just heat until warmed through.
- Lightly season the cod with salt and pepper. Add it to the chowder along with the warmed cream.
- Continue cooking on low heat for another 7–10 minutes, or until the cod is cooked through and flaky and the potatoes are tender. The cod will gently break apart as it finishes cooking.
- Taste and adjust seasoning if needed. Let the chowder cool slightly before serving.
- Top with fresh thyme or crispy crumbled bacon, if desired.
Notes
- Use the freshest cod fish you can find. Other types of mild, white fish can be used in place of cod if preferred.
- If fish stock can’t be found, you can substitute clam juice, vegetable stock or chicken stock. The overall flavor of the chowder will vary some.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 583Total Fat 27gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 9gCholesterol 172mgSodium 477mgCarbohydrates 40gFiber 4gSugar 5gProtein 43g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
