Potato Fish Chowder
Dive into a bowl of hearty comfort with this creamy Potato Fish Chowder, a perfect blend of tender white fish, russet potatoes, and aromatic vegetables simmered in a velvety seafood-infused broth. This one-pot wonder comes alive with flavors of fresh thyme, garlic, and a hint of bay leaf, all brought together by the richness of heavy cream. Ready in just 50 minutes, this classic homemade chowder pairs beautifully with crusty bread or crackers, making it an ideal choice for a cozy weeknight dinner or a crowd-pleasing appetizer. Perfect for seafood lovers, this warming dish highlights simple techniques like sautéing and simmering to deliver layers of deliciousness in every spoonful.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 2 ribs, diced celery stalks
- 1 medium, peeled and diced carrot
- 2 minced garlic cloves
- 3 medium, peeled and diced russet potatoes
- 2 tablespoons all-purpose flour
- 4 cups seafood stock or fish stock
- 1 cup heavy cream
- 1 pound, cut into bite-sized pieces cod or white fish fillets
- 1 bay leaf
- 1 teaspoon, chopped fresh thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped for garnish parsley
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion, celery, and carrot to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, taking care not to burn it.
Add the diced potatoes to the pot and sprinkle the flour over the vegetables. Stir well to coat the vegetables evenly, cooking for 2 minutes to remove the raw flour taste.
Gradually pour in the seafood or fish stock, stirring constantly to avoid lumps. Add the bay leaf and thyme, and bring the mixture to a simmer.
Cover the pot and let the chowder simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream and season with salt and black pepper. Adjust seasoning to taste.
Gently add the fish pieces to the chowder. Simmer uncovered for an additional 5 minutes or until the fish is cooked through and flakes easily with a fork.
Remove the bay leaf, then ladle the chowder into serving bowls.
Garnish each bowl with chopped parsley and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 856 mg | 18% | |
*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.
