One Pot Cod Fish Chowder Recipe (Easy & Versatile)

This cod fish chowder recipe is a tasty, filling meal made in single pot in just over 30 minutes. It is as perfect on your boating holidays, as is back at home as a fast dinner. Full of flavors, it is also easy to customise with whatever vegetables you might have at hand. Did I mention there is only a one pot to wash?

We recently went on a sailing trip with friends off the coast of sunny Queensland. They caugh a plenty of fresh cod. While we love freshly caught traditional pan-fried fish, after dinner, breakfast and lunch of fried fish, we though it was time for change.

With plenty of white fish meat still left, it was time to pull out our fish chowder recipe. A quick check of the galley revealed that we have the basic ingredients for a chowder - onion, potatoes and cream. We toped off the flavor with whatever other vegetables happened to be in the galley - some carrots, leek and sweet potato.

The chowder turned out so well, that we thaught it is worth preserving that exact cod fish chowder recipe here on the foodblog. Plus, what can be cooked in a small boat galley, on a stove size of a shoebox, in a single pan in time to catch the sunset, surely makes for a great quick recipe for a busy home as well. We hope you will love it too.

On a technical note, excuse the authenticity over quality choice for the photos - it is a challenge to take pictures in a porly lit boat galley while the boat swings on the waves.

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Why You'll Love This Recipe

• One pot to wash - everything simmers together in the same pot, start to finish.
• Endlessly adaptable - use whatever root vegetables are sitting in your pantry; the method barely changes.
• Ready in about 35 minutes - this isn't a weekend project, it's a weeknight one.
• Naturally gluten-free - no flour-thickened roux here, just vegetables and a splash of cream.
• A great way to use fresh-caught fish - if you (or a lucky friend) come home with a cod, halibut, or other firm white fish, this is where it belongs.

Traditional chowders lean on cream, butter, and not much else besides potatoes. Ours leans a little more toward a hearty vegetable soup with fish folded in at the last minute, which means it's more forgiving of substitutions and a little lighter without losing that classic, comforting creaminess. If you've ever made our One Pot Czech Potato Goulash, you'll recognize the same "one pot, simmer everything in stages" logic here, just swapped over to seafood.

A Nutritious Bowl

This chowder isn't just comforting, it's genuinely good for you too:

• Cod is a lean, high-protein fish that's naturally low in fat and a good source of B vitamins, according to Healthline, all while being gentle on the wallet compared to other seafood.
• Leeks bring a mild oniony sweetness along with fiber and antioxidant compounds that Healthline notes may support heart health.
• Sweet potato adds natural sweetness and color, plus a hefty dose of vitamin A.

Cleaning a leek properly makes a real difference to the finished soup - see our guide on how to clean and prep leeks if you've never done it before.

Cod Fish Chowder Recipe

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients You'll Need

• 2 white onions, diced
• 1 medium leek, cleaned and sliced (how to clean and prep leeks)
• 2 medium carrots, diced
• 1 tablespoon of butter (15-20g) for frying (or oil, if you prefer)
• 3 medium potatoes, diced (skin on is fine, and adds extra fiber and nutrients)
• 1 medium sweet potato, peeled and diced
• 1 lb (about 500g) white fish (cod, halibut, or similar), diced into roughly 1 inch (2.5 cm) pieces
• 1 cup (250 ml) cream (fresh or long-life, both work fine)
• 3 cups (750 ml) fish stock (see below on how to make you own from fish offcuts, or use clam shell juice, chicken or vegetable stock, depending what you have on hand)
• Salt & Black Pepper to taste

Optional: How to make your own fish stock

If you have caught your dinner, and are making the fish fillets from the whole fish, you can use the head, skin and any offcuts to make your own fish stock.

Simply put all the fish leftovers into the pot, add water just to cover the lot and about a teaspoon of salt. Bring to boil and simer the offcuts while you preparing the vegetables - 10-15 minutes. Once done, just strain the finished homemade fish stock into your chowder.

One Pot Fish Chowder Recipe Instructions

1. Prep the Vegetables and Fish

Dice the onion and carrots, and clean and slice the leek (see our leek prep guide if you're new to it - trapped sand and grit between the leek layers is the number one way to ruin a good soup).

Dice the potatoes and sweet potato separately, since they go into the pot at different times, and cut the fish into roughly 1 inch (2.5 cm) cubes.

Prepped and ready - everything diced before the pot goes on the heat.

2. Sauté the Aromatics

In a large soup pot, deep pan or Dutch oven, melt butter over medium heat.

Add the onion, leek, and carrot and fry for about 3 minutes, stirring occasionally, until the onion turns translucent and everything smells fragrant. You're not looking for color here, just softness.

3. Add the Stock and Potatoes

Pour in the stock and add the diced potatoes. Bring the pot up to a boil, then let it boil for 5 minutes.

4. Add the Sweet Potato

Stir in the sweet potato, bring the pot back to a boil, and cook for another 3 minutes, or until all the vegetables are fork-tender.

5. Add the Fish

Add the diced fish to the pot and boil for 3 minutes, just until it turns opaque and flakes easily. Firm white fish like cod cooks fast, so keep an eye on it - overcooked fish turns rubbery quickly.

6. Finish with Cream

Pour in the cream and warm it through for about 1 minute. Don't let the chowder boil again once the cream is in, or it can split.

Taste and season with salt and pepper, then ladle into bowls.

Fish Chowder Recipe Flavor Variations

• 🍷 Splash of White Wine - Deglaze the pot with a splash of dry white wine right after frying the onion, leek, and carrot, and let it bubble off for a minute before adding the stock. It adds a nice acidity that balances the cream.
• 🐟 A Splash of Fish Sauce - A small splash of fish sauce stirred in with the stock adds a savory, umami depth without tasting overtly "fishy."
• 🍲 Swap the Stock - Fish stock gives the most classic flavor, but this recipe is genuinely forgiving. You can use clam shell juice for a similar taste. Chicken stock adds a mild, familiar savoriness. Beef stock or bone broth make a richer, heartier bowl if that's what you're after.
• 🌱 Make It Vegetarian/Vegan - Use vegetable stock, and a plant-based cream in place of the dairy cream, and swap the fish for extra root vegetables, a can of white beans, mushrooms, or cauliflower florets.

Cod Fish Chowder Serving Suggestions

• Crusty bread on the side - a thick slice of sourdough or a warm dinner roll is perfect for mopping up the broth.
• A squeeze of fresh lemon - a little acidity brightens the whole bowl right before serving.
• Fresh herbs on top - a scattering of parsley, dill, or chives adds color and a fresh finish.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3-4 days.
• Freezer: We don't recommend freezing the chowder once the cream has been added, as dairy-based soups tend to separate and turn grainy when thawed.
  If you plan to freeze a batch, stop before adding the cream and freeze the vegetable-and-fish base for up to 2 months. Then stir in fresh cream when you reheat it.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally, until just heated through. Avoid boiling, as this can cause the fish to toughen and the cream to split.

We would love to hear how your cod fish chowder turned out! Leave a comment and a rating below to let us know, and feel free to share your favorite vegetable combinations or any variations you tried.

Happy cooking 👨‍🍳!

You Might Also Like

One Pot Czech Potato Goulash With Sausage - Another cozy, one-pot dinner built on the same "simmer everything together" logic, this time with smoky sausage instead of fish.

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