Easy Fish Chowder N Rice
Dive into comfort with this hearty and flavorful Easy Fish Chowder N Rice recipe, a mouthwatering one-pot dish that pairs tender white fish fillets with creamy potatoes, sweet corn, and aromatic herbs. Perfectly complemented by a bed of fluffy white rice, this easy-to-follow recipe is ideal for family dinners or cozy nights in. With minimal prep and a cooking time of just 35 minutes, you'll enjoy a creamy seafood chowder infused with smoky paprika and savory thyme, quickened by the convenience of frozen corn and pantry staples. Serve it with a sprinkle of fresh parsley for a touch of brightness, and watch this comforting classic become a dinner table favorite. Quick, satisfying, and perfect for weeknight meals, this chowder is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 1 pound white fish fillets (cod, haddock, or tilapia)
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium celery stalk, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or fish stock
- 2 cups whole milk (or half-and-half for creaminess)
- 2 tablespoons all-purpose flour
- 1 cup frozen corn kernels
- 1 bay leaf
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups white rice
- 3 cups water (for rice)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice and water, bring to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 15-18 minutes or until fully cooked. Remove from heat and fluff with a fork.
While the rice cooks, heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté for 5 minutes until they soften.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the diced potatoes, chicken or fish stock, and the bay leaf. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.
While the chowder simmers, pat the fish fillets dry with paper towels and cut them into bite-sized pieces. Set aside.
In a small bowl, whisk together the milk and flour until smooth. Slowly stir this mixture into the pot, ensuring no lumps form. Simmer for 3-4 minutes until the chowder thickens slightly.
Add the fish, frozen corn, paprika, thyme, salt, and black pepper to the pot. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.
Remove the pot from heat and discard the bay leaf. Taste and adjust seasonings as needed.
To serve, place a scoop of cooked rice into bowls and ladle the fish chowder over the top. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 12.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 226 mg | 17% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1173 mg | 25% | |
*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.
