A classic, creamy fish chowder at 418 calories. Tender cod, smoky bacon, and rich cream in a deeply flavorful stock.
Fish chowder is one of those enduring recipes that earns its place at the table by being exactly what it promises: filling, comforting, and full of flavor. This version builds on a smoky bacon and onion base, uses a proper fish stock, and finishes with a generous pour of double cream for a rich, velvety result. At 418 calories and 8 WW Classic Points per serving, it is a satisfying main bowl best enjoyed with a light side.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Calories per serving: ~418
Nutrition per Serving (Estimated)
Protein: 27.3g | Fat: 33g | Carbohydrates: 5g | Fiber: 0.3g
WW Classic Points: Approximately 8 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 900g / 2 lb cod fillets, cut into 2.5cm / 1-inch cubes
- 4 rashers bacon, diced
- 1 small onion, peeled and finely chopped
- 2 tablespoons fresh parsley, chopped
- 500ml / 16 fl oz fish stock
- 1 bay leaf
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 500ml / 16 fl oz double cream
Instructions
- Render the bacon. Place the diced bacon in a deep saucepan over low heat. Cook slowly until golden brown and the fat has rendered, about 5 minutes.
- Soften the aromatics. Add the chopped onion and saute until transparent, about 3 to 4 minutes. Add the chopped parsley and cook for 1 minute more.
- Build the base. Pour in the fish stock and add the bay leaf, salt, and pepper. Cover and cook for a few minutes to allow the flavors to meld.
- Add the cod. Stir in the cubed cod fillets and simmer gently for 10 minutes, until the fish is just cooked through and flakes easily.
- Finish with cream. Pour in the double cream and warm gently until just heated through. Do not allow the chowder to boil after the cream has been added. Remove the bay leaf before serving.
- Serve immediately. Ladle into warmed bowls and serve at once.
Serving Suggestions
- Serve with warm crusty bread or oyster crackers for a classic pairing
- A crisp green salad with a light vinaigrette balances the richness of the chowder well
- Finish each bowl with a sprinkle of fresh parsley and a crack of black pepper
- A wedge of lemon on the side lets each diner adjust the brightness to their taste
- Serve in a hollowed-out sourdough round for a striking presentation
Tips and Variations
- Cod is the traditional choice, but haddock, halibut, or pollock are all excellent substitutes that hold up well during simmering.
- For a lighter version, substitute half-and-half or a mixture of whole milk and light cream for the double cream to meaningfully reduce the fat and calorie content.
- A handful of diced potato added with the stock makes the chowder heartier and extends the recipe further.
- Do not stir too vigorously once the fish is in the pot. Gentle handling keeps the cod in satisfying chunks rather than breaking it into flakes.
- Fresh thyme added with the bay leaf adds a complementary herbal note to the bacon and cream base.
Why This Recipe Works
The sequence of this recipe is what makes it work. Rendering the bacon first builds a smoky, savory base that infuses the entire chowder with depth from the very start. The fish stock reinforces the seafood character of the dish, and the final addition of cream off high heat ensures the chowder stays smooth and silky rather than separating. Cod is a lean, high-protein fish that keeps the protein count strong even in a cream-based bowl, making this a more nutritionally balanced indulgence than it might first appear.
Storage and Reheating
Store cooled chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, until just warmed through. Do not boil. Not suitable for freezing due to the cream content.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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