There’s something magical about a chowder that comes together in one pot, especially when it’s my One-Pot Cod, Sweet Corn & Potato Chowder. I first made this on a chilly evening when I needed something hearty but didn’t want to fuss with a mountain of dishes. The way the sweet corn, tender cod, and creamy potatoes meld together is pure comfort. Trust me, this isn’t one of those fussy seafood soups; it’s forgiving, quick, and tastes like you spent hours on it. The secret? Letting the potatoes soak up that rich broth while the cod cooks just long enough to stay flaky-perfect. Now it’s my go-to when I want a meal that feels special without the cleanup nightmare.
Why You’ll Love This One-Pot Cod, Sweet Corn & Potato Chowder
This chowder is my weeknight hero, and here’s why:
- One pot = no chaos: You won’t believe how little cleanup there is, just one pot to wash (and maybe the spoon you sneak tastes with).
- Flavour that feels fancy: The sweet corn and creamy broth make it taste luxurious, even though it’s secretly simple.
- Fish that stays tender: Unlike overcooked seafood soups, the cod stays melt-in-your-mouth perfect.
- Ready in 40 minutes: From chopping to slurping, it’s faster than waiting for delivery.
Ingredients for One-Pot Cod, Sweet Corn & Potato Chowder
Here’s everything you’ll need for this cosy chowder, most of it’s probably in your kitchen already! (And don’t stress if you’re missing something; I’ve got substitution tips coming up later.)
- 1 tbsp olive oil, the base for sautéing those aromatics
- 1 onion, diced, yellow or white, whatever’s hanging around your pantry
- 2 cloves garlic, minced, fresh is best, but ½ tsp garlic powder works in a pinch
- 2 cups potatoes, diced, I like Yukon Gold for their buttery texture, but russets work too (no need to peel!)
- 2 cups sweet corn kernels, fresh-cut is dreamy, but frozen (thawed) or canned (drained) saves the day
- 4 cups vegetable broth, chicken broth adds richer flavour if that’s what you’ve got
- 1 cup heavy cream, the key to that luscious texture (whole milk makes a lighter version)
- 1 lb cod fillets, cut into chunks, look for firm, pearly-white pieces (thaw frozen cod overnight in the fridge)
- Salt and pepper to taste, I always start with ½ tsp salt and adjust after the cod goes in
See? Nothing weird or fussy, just honest ingredients that turn into something magical together.
Equipment You’ll Need
You probably already have everything! Just grab:
- A large pot – Dutch oven or any deep pot with a heavy bottom to keep things from scorching
- Wooden spoon – for stirring without scratching your pot
That’s it, no fancy gadgets required. (Though I won’t judge if you use this as an excuse to buy that cute ladle you’ve been eyeing.)
How to Make One-Pot Cod, Sweet Corn & Potato Chowder
Alright, let’s get cooking! This is where that pile of ingredients transforms into the cosiest chowder you’ve ever tasted. The best part? You’re literally just building layers of flavour in one pot, no fancy techniques, I promise.
Step 1: Sauté the Aromatics
First, grab that trusty pot and warm the olive oil over medium heat. Toss in your diced onion, you’ll know it’s ready when the edges start looking translucent, about 3 minutes. Now add the garlic (careful not to burn it!) and stir for just 30 seconds until your kitchen smells amazing. This duo is the flavour foundation for your One-Pot Cod, Sweet Corn & Potato Chowder.
Step 2: Simmer Potatoes and Corn
Dump in those diced potatoes and corn kernels, I love the sound they make hitting the pot! Pour in the vegetable broth and give everything a good stir. Bring it to a lively boil, then immediately dial it back to a gentle simmer. Here’s the patience part: let it bubble away uncovered for 15 minutes. You’ll know it’s ready when the potatoes are tender but still hold their shape (test one with a fork).
Step 3: Add Cod and Cream
Now for the star, nestle those cod chunks right into the simmering broth. Pour in the heavy cream, stirring gently so you don’t break up the fish. Keep the heat low and let it cook for 5-7 minutes max. The cod is done when it flakes easily with a fork but still looks moist. Don’t walk away now; overcooked cod is a tragedy we’re avoiding!
Step 4: Season and Serve
Time for the taste test! Sprinkle in salt and pepper; start with ½ teaspoon salt and adjust slowly. Remember, you can always add more, but you can’t take it out. Ladle your One-Pot Cod, Sweet Corn & Potato Chowder into bowls while it’s piping hot. Watch as everyone leans in for that first creamy, comforting bite, pure chowder bliss!
Tips for the Best One-Pot Cod, Sweet Corn & Potato Chowder
After making this chowder more times than I can count (okay, fine, it’s my obsession), I’ve picked up some game-changing tricks that’ll take yours from good to “Wow, did you really make this?!” Here are my can’t-live-without tips:
- Cut potatoes evenly – Dice them into ½-inch cubes so everything cooks at the same rate. Nobody wants half-mushy, half-crunchy potatoes!
- Fresh corn season? Freeze the extra! When summer corn is sweetest, I cut kernels off a dozen ears and freeze them in 2-cup portions. Winter me is always grateful when I make this chowder in January.
- Thicken it your way – If you like your chowder extra creamy, mash a few potato pieces against the pot’s side before adding the cod. Prefer it brothy? Leave it as-is; both ways are delicious.
- Fish last, always! I know it’s tempting to walk away, but set a timer for 5 minutes once the cod goes in. Fish overcooks in a blink, and we want those perfect, buttery flakes.
Oh! And if your soup seems too thick after refrigerating leftovers, just stir in a splash of broth or milk when reheating, and it’ll come right back to life.
Ingredient Substitutions and Variations
Listen, I get it, sometimes you’re staring into your fridge thinking, “I don’t have cod… now what?” Don’t panic! This One-Pot Cod, Sweet Corn & Potato Chowder is crazy flexible. Here are all my favourite swaps that still give you that dreamy chowder experience:
Fish Variations
No cod? No problem! Any mild white fish works beautifully:
- Haddock or halibut – These have a similar flaky texture and cook in the same time
- Salmon – Adds a richer flavour (cut cooking time to 4 minutes since it’s more delicate)
- Frozen fish – Just thaw it overnight in the fridge first, never toss it in frozen!
Dairy Swaps
Out of heavy cream? Try these:
- Whole milk + butter – Mix ¾ cup milk with ¼ cup melted butter for similar richness
- Coconut milk – Makes a dairy-free version with a subtle tropical twist
- Half-and-half – Lighter but still creamy (just don’t let it boil hard)
Veggie Twists
Want to change up the vegetables? Go wild:
- Frozen corn – Works perfectly, no need to thaw, just add it straight in
- Leeks instead of onions – Fancy! Just slice them thin and rinse well
- Add carrots or celery – Dice them small and sauté with the onions for extra veggie power
The moral of the story? This chowder wants to work with what you’ve got. As long as you keep that broth creamy and the fish tender, you’re golden. Now go raid your fridge, I bet you’ve got everything you need for an amazing pot right now! Find more great recipes here.
Serving Suggestions for One-Pot Cod, Sweet Corn & Potato Chowder
Oh, how I love the moment when this chowder hits the table, steaming, fragrant, and begging for the perfect sidekick! Here’s how I like to serve it for maximum cosy vibes:
- Crusty bread is non-negotiable – A warm baguette or sourdough for dipping is my go-to. That moment when the bread soaks up the creamy broth? Pure joy.
- Bright, crunchy salad – A simple arugula mix with lemon vinaigrette cuts through the richness beautifully. (Confession: Sometimes I just eat it straight from the mixing bowl.)
- Oyster crackers, because nostalgia – My grandma always kept these in her chowder, and now I can’t resist their salty crunch.
- Cold beer or crisp white wine – A Sauvignon Blanc or lager makes every spoonful taste even better.
Pro tip: Set out extra napkins; this chowder tends to disappear fast, and you’ll want to catch every last drop!
Storing and Reheating
Here’s the beautiful thing about this One-Pot Cod, Sweet Corn & Potato Chowder: it actually tastes even better the next day as the flavours meld. But you’ve got to treat those leftovers right!
Fridge storage: Let the chowder cool just slightly (no more than 30 minutes, we don’t want it sitting out too long). Transfer it to an airtight container, and it’ll keep for up to 3 days. The potatoes will soak up some broth, but that just makes it extra hearty!
Freezing tips: If you want to freeze it, do so without the cod (fish gets rubbery when frozen in soups). Make the base with potatoes and corn, freeze that, then add fresh fish when you reheat. It’ll last 2 months frozen, just thaw overnight in the fridge.
Reheating magic: Always reheat gently over low heat; microwaving risks overcooking the fish into rubber. Stir frequently and add a splash of broth or milk if it thickens too much. I like to toss in a few extra fresh corn kernels before serving to brighten it up.
One last tip: If you’ve got leftovers with fish already in them, don’t reboil, just warm until steaming. Your patience will reward you with tender, flaky cod in every bite!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this One-Pot Cod, Sweet Corn & Potato Chowder, because yes, delicious can also be nourishing! (And no, I’m not suggesting you eat the whole pot… though I won’t tell if you do.)
- Calories: 350 (just right for that satisfied-but-not-stuffed feeling)
- Protein: 22g (thank you, flaky cod!)
- Carbohydrates: 35g (hello, sweet corn and potatoes!)
- Fibre: 4g (those veggies are working overtime)
- Sugar: 6g (all natural from the corn, no sneaky additives here)
- Fat: 15g (8g saturated, that rich cream does its magic)
- Vitamins & Minerals: Packed with potassium (900mg), vitamin C (15% DV), and iron (6% DV)
Note: These are estimates based on standard ingredients; your exact values may dance around a bit depending on your potato size or how generously you pour that cream. Always check with a nutritionist if you need precise counts!
What I love most? This chowder gives you that cozy comfort while still packing in real nutrients. It’s like a warm hug that also happens to be good for you, the ultimate win! If you enjoy simple, hearty meals like this, check out more recipes on our site.
Frequently Asked Questions
Q1. Can I use frozen cod for this chowder?
Absolutely! Just thaw it overnight in the fridge first; never toss frozen fish straight into the pot. Pat it dry with paper towels before cutting into chunks to prevent extra water diluting your chowder’s flavor.
Q2. How long does leftover chowder keep in the fridge?
Your One-Pot Cod, Sweet Corn & Potato Chowder will stay delicious for up to 3 days in an airtight container. The flavors actually deepen overnight! Just reheat gently on the stove; microwaving can make the cod tough.
Q3. Can I make this dairy-free?
You bet! Swap the heavy cream for full-fat coconut milk; it gives that same luxurious texture with a subtle tropical twist. Just avoid boiling it hard to prevent separation.
Q4. My chowder thickened too much. How do I fix it?
No worries! Simply stir in a splash of broth or milk when reheating until it reaches your perfect consistency. The potatoes will keep absorbing liquid, so I always keep extra broth handy.
Q5. What’s the best potato variety for chowder?
I swear by Yukon Golds; their buttery texture holds up beautifully without turning mushy. Russets work too (leave the skins on for extra texture!), but avoid waxy potatoes like red bliss, they stay too firm.
One-Pot Cod, Sweet Corn & Potato Chowder
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
- Add potatoes, sweet corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and cod. Simmer for another 5-7 minutes, until the cod is cooked through.
- Season with salt and pepper. Serve hot.
Notes
