This easy cod chowder turns simple pantry staples into a hearty, 30-minute dinner soup that feels slow-simmered and homey. Made with convenient frozen cod (no thawing needed), tender potatoes, and canned creamed corn for built-in creaminess, it delivers a thick, cozy chowder without needing loads of heavy cream. This cod and corn chowder is perfect ladled into warm bowls alongside a loaf of crusty bread.
This easy cod chowder is a regular Winter go-to for a quick, easy and hearty dinner soup. It’s thick and creamy, but not too rich. It’s perfect with a slice of crusty bread with butter.
Ingredients and substitutions
A few notes about the key ingredients …
Cod – Frozen cod is perfect for this quick and easy chowder. No need to thaw. Simply add the frozen cod pieces to the simmering soup. No cod? Substitute any white fish such as sole, halibut, haddock or tilapia.
Canned cream style corn – Canned cream corn adds creaminess to this chowder without the need to add extra cream. If creamed corn isn’t available, you can substitute frozen corn kernels and simply add a touch more cream to finish the soup.
Potatoes – Russet or baking potatoes are recommended, as they cook up lovely and tender and add to the creamy texture of the chowder. You can substitute yellow-fleshed potatoes, but they will take longer to soften.
Cream – I love a splash of heavy whipping cream at the end of cooking, but you can certainly substitute a lighter cream, such as table cream or half-and-half cream. You may need to add a bit more of the cornstarch slurry to thicken the chowder if using a lighter cream.
How to make this easy cod chowder
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Heat some butter or oil in a soup pot, then add the onion and celery. Cook for a few minutes to soften.
- Add the broth to the soup pot.
- Add the diced potatoes and stir in.
- Simmer the potatoes in the broth until tender.
- Add the fresh or frozen cod pieces to the simmering broth. Cook in the broth, breaking up the fish with a spoon.
- Add the creamed corn to the chowder.
- Add the fresh parsley and stir in.
- Add the heavy cream and stir in. Taste the soup and season generously with salt and pepper.
- Thicken the soup with cornstarch mixed with water.
Recipe video
Recipe tips!
- Be sure to taste test the potatoes and ensure they are tender before proceeding with the recipe. The timing will vary by potato type and how vigorously they are simmered.
- A generous seasoning with salt and pepper will bring out all the great flavours in this chowder. Be sure to taste test and add additional salt, as needed. If it tastes like it “needs something” it probably needs more salt!
- This chowder holds well in the refrigerator, so it could be made ahead and reheated. Reheat over low heat and add a splash of milk if the chowder is a touch too thick after reheating.
Serving ideas
This hearty cod chowder is perfect served with biscuits such as my cornmeal cheddar biscuits or classic buttermilk biscuits. If you have more time, a loaf of homemade bread would be a wonderful addition to this meal. My Easy Homemade Italian Bread is ready to eat in just 90 minutes! If yeast baking isn’t your thing, try my Quick and Easy No-Yeast Bread.
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Get the Recipe: Easy Cod Chowder
Ingredients
- 2 Tablespoons butter or olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large Russet (baking) potato, or 2 medium potatoes, peeled and diced
- 1 stalk celery, diced
- 3 cups fish, vegetable or chicken broth
- 10-12 oz cod fillets, fresh or frozen
- 14 oz can creamed corn, or 1 cup fresh or frozen corn kernels
- 1/2 cup heavy cream, or substitute with half-and-half for a lighter option
- Salt and pepper, to taste
- Pinch old bay seasoning, optional
- 1/4 cup fresh parsley, chopped or 1-2 Tbsp dried parsley (plus more for garnish)
For thickening:
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
- In a large pot, melt the butter or add the old and heat over medium heat. Add the onion and celery and cook, stirring regularly, for 3-4 minutes until softened. Add the garlic and cook for an additional minute, stirring constantly.
- Add the broth to the pot, then add the diced potatoes to the pot. Bring the mixture to a gentle simmer and cook for about 10-12 minutes, or until the potatoes are tender. *Be sure to taste-test the potatoes to ensure they are tender before proceeding. Time will vary depending on the type of potato used and how vigorously they are simmered.
- Once the potatoes are tender, add the fresh or frozen cod. Allow the fish to simmer in the broth for 3-5 minutes, breaking up the pieces of fish with a spoon into smaller pieces as it thaws/cooks. Add the creamed corn (or corn kernels) and stir in. Add the parsley and stir in. Allow to cook for a couple of minutes to cook the corn.
- Season the chowder generously with salt and pepper. Soup generally requires a good bit of seasoning, salt, particularly. Be sure to taste and add additional salt, as needed.
- To thicken the chowder, stir together the cornstarch and cold water. Drizzle into the simmering soup a bit at a time, stirring in, until the soup thickens as desired. (If you used a lighter cream or milk, you may need additional cornstarch/water to thicken the chowder.)
- Ladle the chowder into bowls, garnish with additional fresh parsley and a pinch of Old Bay seasoning, if you like. Serve with a loaf of crusty bread.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
