Creole Fish Chowder
Dive into the hearty and bold flavors of Creole Fish Chowder, a soul-warming dish that brings the vibrant essence of Louisiana to your table. This comforting seafood-packed recipe features tender fish fillets and optional shrimp, simmered in a rich tomato-based broth spiced with Creole seasoning, paprika, and thyme. Loaded with chunks of potatoes, fresh bell peppers, celery, and onions, it delivers a robust medley of textures and flavors in every spoonful. Perfect for a weeknight dinner or a cozy weekend meal, this chowder is ready in just 50 minutes and serves up to six. Garnished with fresh parsley, it’s a one-pot masterpiece that’s as visually appealing as it is delicious. Whether you're a seafood lover or a fan of bold Cajun cooking, this Creole-inspired chowder is sure to elevate your soup repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 4 cups low-sodium chicken or seafood stock
- 2 large potatoes, peeled and diced
- 2 teaspoons Creole seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound fish fillets (like cod, haddock, or tilapia), cut into bite-sized pieces
- 8 ounces shrimp, peeled and deveined (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and green bell pepper, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional minute.
Pour in the canned diced tomatoes (with their juices) and stock. Stir to combine.
Add the diced potatoes, Creole seasoning, paprika, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender.
Gently stir in the fish pieces and shrimp (if using). Simmer for an additional 5-7 minutes, or until the fish is opaque and the shrimp are pink and fully cooked.
Remove the bay leaf and taste the chowder, adjusting seasoning if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 4293 mg | 187% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 26.9 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 569 mg | 44% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6394 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
