Fish Chowder

Fish Chowder

Fish chowder is a rich and comforting soup that highlights the delicate flavors of fresh fish combined with creamy potatoes, vegetables, and aromatic herbs. This hearty dish is perfect for a cozy meal, especially on a chilly evening.

The chowder is both filling and flavorful, offering a balance of textures with tender fish and creamy, velvety broth. With its origins in New England, fish chowder is a delicious and healthy way to enjoy a variety of fish, making it a great choice for seafood lovers.

Ingredients

For the Chowder:

1 pound firm white fish fillets (such as cod, haddock, or tilapia), cut into bite-sized pieces

2 tablespoons unsalted butter

1 small onion, diced

2 celery stalks, diced

2 medium potatoes, peeled and diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

4 cups low-sodium chicken broth (or fish stock for extra depth)

1 cup whole milk or heavy cream (for a richer chowder)

1 cup frozen corn kernels

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

For the Garnish:

Fresh parsley, chopped

Fresh lemon wedges (optional)

How to Make

Step 1: Prepare the Vegetables and Fish

Dice the onion, celery, carrots, and potatoes into small, bite-sized pieces.

Cut the fish fillets into cubes and set them aside.

Step 2: Sauté the Vegetables

In a large pot, melt the butter over medium heat.

Add the diced onion and cook for 2-3 minutes until it becomes translucent.

Add the diced celery and carrots to the pot and sauté for another 5-6 minutes, stirring occasionally.

Step 3: Build the Chowder Base

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the diced potatoes, followed by the chicken broth (or fish stock) and bay leaf. Bring the mixture to a boil.

Once boiling, reduce the heat and let the soup simmer for about 10-12 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Add the Fish and Corn

Add the pieces of fish and frozen corn to the pot, stirring gently.

Season the chowder with dried thyme, salt, and pepper to taste. Let the soup simmer for another 5-7 minutes, or until the fish is fully cooked and flakes easily with a fork.

Step 5: Add the Cream

Stir in the milk or heavy cream to give the chowder a rich, creamy consistency.

Let the chowder cook for another 2-3 minutes, adjusting seasoning as needed.

Step 6: Serve and Garnish

Remove the chowder from the heat and discard the bay leaf.

Ladle the chowder into bowls and garnish with fresh parsley.

Serve the chowder with lemon wedges on the side for an extra pop of citrus flavor, if desired.

Chef’s Note

Fish Selection: Use firm, white fish for the best texture in the chowder. Cod, haddock, and tilapia work well, but you can also experiment with other mild fish like flounder or halibut.

Broth Options: For a more seafood-forward flavor, try using fish stock instead of chicken broth. This will give the chowder an even deeper, richer taste.

Creaminess: If you prefer a thicker chowder, you can mash some of the potatoes in the soup with a potato masher before adding the fish. This will create a creamier base.

Spices and Flavor: Feel free to add a pinch of cayenne pepper or smoked paprika to give the chowder a bit of heat and smokiness. You can also stir in some fresh dill or thyme to enhance the herbal flavor.

Make Ahead: This chowder can be made a day in advance and stored in the fridge. The flavors often intensify after a day of resting. Reheat gently on the stove before serving.

 

Nutrition Information (per serving, serves 4)

Calories: 280

Protein: 22g

Carbohydrates: 30g

Fat: 10g

Fiber: 4g

Sugar: 5g

Sodium: 450mg

Fish chowder is a nourishing, flavorful dish that brings together simple ingredients to create something truly comforting. With its creamy texture and fresh fish, this chowder makes a perfect meal on a cool evening or as a starter to a seafood feast. It’s easy to make, versatile, and packed with nutrients, making it an excellent choice for anyone craving a delicious seafood dish.