Creamy Smoked Fish Chowder (Low Effort, Big Comfort)
This creamy smoked fish chowder is one of those recipes that feels like you tried way harder than you did. It’s rich, comforting, slightly sweet from the corn, and perfect with thick slices of crusty bread for dunking. Proper Kiwi coastal comfort food.
If you’ve got a can of smoked fish and 20 minutes, you’ve got dinner.
It’s budget-friendly, and genuinely hard to mess up! Which is exactly the kind of cooking we like around here.
Why You’ll Love This Smoked Fish Chowder
- Uses canned smoked fish (no faffing around with fresh fillets)
- Ready in about 20 minutes
- Creamy without needing flour or complicated steps
- Easily adjustable – lighter, thicker, richer, whatever mood you’re in
- Perfect for chilly evenings or when you just can’t be bothered
How to Make It Thicker (Without Flour)
If you like a thicker chowder, here are easy options:
- Blend one ladle of soup and stir it back in.
- Add a diced potato in with the stock and simmer until soft.
- Stir in a small knob of butter at the end for richness.
Storage & Reheating
- Fridge: Keeps up to 3 days in an airtight container.
- Reheat: Gently over low heat, don’t boil.
- Freezing: You can freeze it, but the texture may change slightly because of the cream.
Watch me Make Smoked Fish Chowder!
Share Your Chowder!
Made this recipe? I’d love to hear about it! Share your creation and tag @Sara_elcock on Instagram or Tiktok. #OldMateEats
Creamy Smoked Fish Chowder
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2-3 cloves garlic OR 2 tbsp jarred crushed garlic
- 450g can smoked fish
- 2 cups frozen corn
- 3 cups chicken OR vegetable stock
- ½-1 cup cream (start with ½, add more if you’re feeling it)
- Salt & Pepper
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook 3-4 minutes until soft and slightly sweet. Add garlic and cook 30 seconds until fragrant (don’t let it brown).
- Pour in stock and add frozen corn. Bring to a gentle simmer and cook for 5-7 minutes.
- Stir through flaked smoked fish. Let it warm through for 2-3 minutes.
- Lower heat and stir in cream. Simmer gently (do not boil) for another 3–5 minutes.
- Taste and adjust with salt, pepper, and a squeeze of lemon. Finish with fresh herbs if using.
Notes
- Smoked fish: Any canned smoked fish works (kahawai, mackerel, tuna, salmon). Drain and remove any large bones or skin if needed.
- Salt carefully: Smoked fish is already salty, so always taste before adding extra salt.
- Cream level: Start with ½ cup cream for lighter chowder, add up to 1 cup for extra richness.
- Thicker chowder: Blend a ladle of soup and stir it back in, or add 1 diced potato with the stock and simmer until soft.
- Don’t boil after cream: Keep it at a gentle simmer to prevent splitting.
- Storage: Keeps in the fridge for up to 3 days. Reheat gently over low heat.
- Freezing: Not ideal due to cream, but can be frozen, texture may change slightly when reheated.
If you make it, tag me – I love seeing your versions of these simple comfort classics @Sara_elcock
Frequently Asked Questions
What type of smoked fish works best?
Canned smoked kahawai, mackerel, tuna, or salmon all work beautifully. Just drain well and remove any large bones if needed. I use this one Sealord Smoked Flavour Fish Fillets
Can I make this dairy-free?
Yes for sure, swap the cream for coconut cream or a dairy-free cooking cream alternative.
Can I add potatoes?
Absolutely. Dice one medium potato and simmer it with the stock until tender for a heartier version.
Is this a New Zealand-style chowder?
Yes, this is very much Kiwi coastal café-style comfort food.
Can I use fresh smoked fish instead of canned?
Yes and it’s delicious. If you have your own freshly smoked fish (like kahawai, trout, or salmon), simply flake it and add it in the same step as the canned fish. You’ll need about 400–500g flaked smoked fish.
A couple of tips:
- Make sure it’s fully cooked and properly smoked.
- Check carefully for bones before adding it to the pot.
- Fresh smoked fish is often less salty than canned, so you may need to season slightly more at the end.
