Fish Soup Chowder
Dive into a bowl of comfort with this creamy and hearty Fish Soup Chowder, a soul-warming dish that's perfect for any season. Bursting with the flavors of tender white fish like cod or haddock, aromatic vegetables, and fresh herbs, this recipe combines a velvety fish stock base with russet potatoes and a touch of heavy cream for a rich, satisfying texture. The addition of lemon juice and parsley brightens the chowder, while a hint of garlic and thyme adds depth to every spoonful. Ready in just 45 minutes, this one-pot recipe is ideal for weeknight dinners or cozy gatherings. Serve it hot with crusty bread or oyster crackers for a comforting seafood soup experience that will transport you straight to the coast. Perfect for fans of classic chowders and seafood lovers alike, this Fish Soup Chowder is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 2 medium, diced carrots
- 3 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 4 cups fish stock
- 2 medium, peeled and diced russet potatoes
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup heavy cream
- 1 pound, skinless and cut into bite-sized pieces white fish fillets (e.g., cod, haddock, or halibut)
- 2 tablespoons, chopped fresh parsley
- 1 to taste salt
- 1 to taste black pepper
- 1 teaspoon lemon juice
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and mix well. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the fish stock while stirring to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, and sprigs of fresh thyme. Simmer for 15 minutes, or until the potatoes are fork-tender.
Reduce the heat to low. Stir in the heavy cream and let the soup heat gently without boiling.
Add the fish pieces to the pot and simmer for 5-7 minutes, or until the fish is opaque and cooked through.
Season the chowder with salt, black pepper, and a teaspoon of lemon juice. Adjust seasoning to taste.
Remove the bay leaf and thyme sprigs. Sprinkle chopped fresh parsley over the soup.
Serve the fish soup chowder hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1024 mg | 22% | |
*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.
