Go Back
perch chowder with potatoes and corn

Perch Chowder with Potatoes and Corn

This perch chowder with potatoes and corn is the perfect comfort food for a cold winter's day! The chowder -- made with tender chunks of perch, creamy potatoes, and sweet corn -- is seasoned with a blend of herbs and spices and simmered to perfection. Oh it's good! Serve this chowder with a side of crusty bread for a satisfying dinner. With its creamy texture and hearty flavors, this chowder is perch-perfect!
Print Recipe Pin Recipe
Servings 5 servings

Ingredients
  

  • 2 lbs perch fillets
  • 2 tbsp butter
  • 1 medium onion diced
  • 2 gloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 4 cups chicken broth
  • 2 cups potatoes diced
  • 1 cup corn kernels frozen
  • 1 cup heavy cream
  • salt & pepper to taste

Instructions
 

  • Cut the perch fillets into 1-inch cubes.
  • In a large pot, melt the butter over medium heat.
  • Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  • Add the thyme, basil, oregano, salt, and pepper to the pot and stir to combine.
  • Add the chicken broth, potatoes, and corn to the pot and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
  • Add the perch and heavy cream to the pot and simmer for an additional 5 minutes, or until the perch is cooked through
  • Serve the chowder hot, garnished with fresh parsley if desired.