Fish Chowder
Dive into a comforting bowl of homemade Fish Chowder, a hearty and creamy classic that’s brimming with ocean-fresh flavor. This soul-warming dish combines tender chunks of cod or haddock, velvety russet potatoes, and an aromatic mix of onions, celery, and carrots, all simmered in a luscious seafood stock enriched with heavy cream. With a touch of thyme, a hint of garlic, and a flourish of fresh parsley, this chowder strikes the perfect balance between simplicity and elegance. Whether served with crusty bread or oyster crackers, this one-pot marvel is an ideal choice for cozy dinners and family gatherings. Ready in under an hour and made with wholesome ingredients, Fish Chowder is a must-try recipe for seafood lovers.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock or seafood stock
- 2 medium russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1.5 cups heavy cream
- 1.5 pounds cod or haddock fillets, cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, celery, and carrot. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables, stirring constantly to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the fish stock, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, bay leaf, and thyme to the pot. Simmer for 10–15 minutes, stirring occasionally, until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream, ensuring the chowder doesn’t boil.
Add the bite-sized fish pieces and cook for 5–7 minutes, or until the fish is opaque and cooked through.
Season the chowder with salt and black pepper to taste.
Remove the bay leaf and ladle the chowder into serving bowls.
Garnish with chopped fresh parsley and serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 743 mg | 32% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 908 mg | 19% | |
*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.
