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NeverFeeds AU Recipes

Creamy Fish & Corn Chowder

with Potato & Fresh Herbs

Seafood ⏱ 30–35 min Easy Large saucepan

The first soup on this page, and a genuinely comforting one — potato and corn simmered soft, finished creamy, with chunks of fish poached gently right at the end so they stay tender instead of turning stringy.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: salt & pepper to taste.

Method

  1. Start the base

    Finely chop the onion and garlic. Melt the butter in a large saucepan over medium heat and cook the onion until softened, 3–4 minutes, then the garlic for a minute more.

  2. Simmer the potato and corn

    Add the potato, corn, stock powder and water. Bring to a simmer and cook until the potato is tender, 12–15 minutes.

  3. Make it creamy

    Stir in the cream and let it come back to a gentle simmer. For a thicker chowder, roughly mash some of the potato against the side of the pot as you stir.

  4. Poach the fish

    Cut the fish into bite-sized chunks and lower them into the soup. Simmer gently, without stirring too much, until just cooked through, 4–5 minutes.

  5. Serve

    Season to taste and ladle into bowls. Scatter with chopped chives or parsley.

Texture tip: gently is the operative word once the fish goes in — a hard boil or too much stirring is what breaks fish chunks apart into shreds. A slow simmer keeps them whole.