Hearty Fish Chowder - A Comforting Bowl of Flavor
This creamy and comforting Fish Chowder is the perfect way to warm up on a chilly day. Loaded with tender chunks of fish, hearty potatoes, and rich, flavorful broth, it's a satisfying dish that’s both simple to make and packed with nutrients. This chowder can be made with any white fish like cod, haddock, or halibut, and is great for weeknight dinners or a cozy weekend meal.
Ingredients
- 1 lb white fish (cod, haddock, or halibut), cut into bite-sized pieces
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers or crusty bread (optional, for serving)
Directions
Sauté the vegetables. In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables are soft and fragrant.
Add the potatoes and stock. Stir in the diced potatoes, bay leaf, thyme, and fish stock (or vegetable broth). Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
Add the fish. Gently add the fish pieces into the soup. Simmer for an additional 5-7 minutes until the fish is fully cooked and flakes easily.
Stir in the cream. Slowly pour in the heavy cream and stir to combine. Heat through for 2-3 minutes without boiling.
Season and serve. Season with salt and pepper to taste. Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with oyster crackers or crusty bread.
Recipe tips
Use any firm white fish, or a mix of fish and shellfish for a more complex flavor. For a thicker chowder, mash some of the cooked potatoes with the back of a spoon before adding the fish. Add a splash of dry white wine while sautéing the vegetables for extra depth. Fish Chowder tastes even better the next day. You can make it a day in advance and gently reheat before serving.
Nutrition Facts (per serving)
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