Fish and Veggie Chowder
Warm up with a hearty bowl of Fish and Veggie Chowder, a comforting blend of tender white fish, vibrant vegetables, and creamy goodness, perfect for cozy nights. This easy-to-make chowder features wholesome ingredients like diced carrots, russet potatoes, and hearty seafood stock, all simmered together with aromatic garlic and thyme for a richly layered flavor. A touch of heavy cream creates its luscious, velvety texture, while the addition of frozen corn and peas adds pops of sweetness and color. Ready in just 45 minutes, this one-pot meal is as satisfying as it is simple, making it a go-to recipe for weeknight dinners or casual entertaining. Garnish with fresh parsley for a burst of freshness and serve with crusty bread for the ultimate experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 large carrots, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish or seafood stock
- 2 medium russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 1 pound white fish fillets (e.g., cod or haddock), cut into bite-sized pieces
- 1 cup frozen corn kernels
- 1 cup frozen green peas
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the fish or seafood stock, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, and dried thyme to the pot. Simmer for 10-12 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Let it heat through without boiling.
Gently add the fish pieces to the pot. Simmer for 5-7 minutes, or until the fish is cooked through and opaque.
Stir in the frozen corn kernels and green peas. Cook for an additional 2-3 minutes until heated through.
Season the chowder with salt and black pepper to taste.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 5080 mg | 221% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 41.8 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6025 mg | 128% | |
*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.
