Leeky Fish Chowder
Warm up with a bowl of hearty and comforting Leeky Fish Chowder, a rich and creamy seafood soup that combines the delicate flavors of tender white fish, sweet leeks, and earthy thyme. Perfectly complemented by chunks of buttery potato and a velvety splash of heavy cream, this recipe strikes the ideal balance between hearty and light. Fresh leeks and garlic are sautéed to fragrant perfection before being simmered with fish stock, creating a deeply flavorful base that highlights the natural sweetness of the cod or haddock. Easy to prepare in under an hour, this chowder is an impressive yet approachable option for a cozy family dinner or entertaining guests. Garnished with fresh parsley and served with crusty bread, it’s a satisfying dish for chilly evenings or anytime you crave a taste of the sea.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 large leeks
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups vegetable or fish stock
- 2 medium potatoes
- 1 pound white fish fillets (such as cod or haddock)
- 1 cup heavy cream
- 2 teaspoons fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Trim, clean, and thinly slice the leeks. Dice the celery and mince the garlic. Peel and dice the potatoes into bite-sized cubes.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the sliced leeks and diced celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Let the flour cook for 2 minutes, stirring constantly to avoid sticking.
Slowly pour the stock into the pot, stirring constantly to avoid lumps. Add the diced potatoes, thyme, bay leaf, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Cut the fish fillets into bite-sized pieces and gently add them to the pot. Simmer for an additional 5-7 minutes, or until the fish is opaque and cooked through.
Stir in the heavy cream and taste the chowder. Adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 566 mg | 188% | |
| Sodium | 6301 mg | 274% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 22.3 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 410 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4823 mg | 103% | |
*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.
