Bluegill Fish Chowder with Sweet Corn and Potatoes

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A comforting chowder featuring flaky bluegill, sweet corn kernels, and tender potatoes in a creamy, savory broth infused with smoky bacon and herbs. This American-inspired soup recipe, ready in about 55 minutes, pairs bluegill fillets, bacon slices, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces bluegill fillets
• 4 slices, chopped bacon slices
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 2 cloves, minced garlic cloves
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 3 medium, peeled and diced red potatoes
• 1 tsp chopped fresh thyme
• 1 cup frozen corn kernels
• 1 cup heavy cream
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot over medium heat, cook 4 chopped bacon slices until crispy, about 5 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the rendered fat in the pot.
2. Step 2: Add 1 diced medium yellow onion and 2 diced celery stalks to the bacon fat and sauté for 5 minutes until softened and translucent. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
4. Step 4: Gradually whisk in 4 cups chicken broth until smooth. Add 3 peeled and diced red potatoes and 1 tsp chopped fresh thyme. Bring to a simmer and cook for 15 minutes until potatoes are tender.
5. Step 5: Add 1 cup frozen corn kernels and 1 lb cut bluegill fillets to the pot. Simmer gently for 5-7 minutes until the fish flakes easily.
6. Step 6: Stir in 1 cup heavy cream, 1 1/2 tsp salt, and 1 tsp black pepper. Heat through without boiling.
7. Step 7: Remove from heat and stir in 2 tbsp chopped fresh parsley and the cooked bacon pieces. Serve warm with crusty bread if desired.