Easy Fish Chowder
Warm up with a bowl of comforting, creamy Easy Fish Chowder, a hearty one-pot meal that's perfect for busy weeknights or cozy evenings. This recipe combines tender chunks of white fish, like cod or haddock, with a medley of sautéed vegetables, russet potatoes, and luscious cream for a rich and satisfying flavor. Lightly thickened with a roux and infused with aromatic bay leaves, this chowder achieves the perfect balance of creamy and hearty textures in just 45 minutes. Serve it piping hot with crusty bread or oyster crackers for a simple yet elegant seafood dish that the whole family will love. Packed with fresh ingredients and classic New England flavors, this easy fish chowder is a go-to recipe for seafood lovers.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 medium russet potatoes, peeled and cubed
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups milk
- 1 cup heavy cream
- 1 pound boneless, skinless white fish fillets (e.g., cod or haddock), cut into 1-inch pieces
- 2 bay leaves
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot, and sauté for 4–5 minutes or until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock while stirring to create a smooth base. Bring the mixture to a boil.
Add the cubed potatoes, bay leaves, a pinch of salt, and ground black pepper. Reduce the heat to a simmer and cook for about 10–12 minutes, or until the potatoes are tender.
Stir in the milk and heavy cream, and gently add the fish pieces. Let the chowder simmer on low heat for another 8–10 minutes or until the fish is opaque and cooked through.
Taste and adjust the seasoning with additional salt and pepper, if necessary. Remove the bay leaves before serving.
Ladle the chowder into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 4658 mg | 203% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 41.0 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 32.1 mcg | 160% | |
| Calcium | 1006 mg | 77% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 5699 mg | 121% | |
*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.
