Quick Fish Chowder
Dive into comfort with this Quick Fish Chowder, a hearty and satisfying meal that's ready in just 40 minutes! Featuring tender chunks of flaky white fish, creamy potatoes, and a savory medley of sautéed vegetables, this classic seafood soup is elevated with a touch of heavy cream for a luscious finish. Perfect for weeknight dinners, this chowder is made with simple ingredients like fish stock, garlic, and fresh parsley, delivering rich, coastal flavors in every spoonful. Garnish with parsley for a fresh pop of color and serve with crusty bread to soak up every last drop. It's the ultimate blend of ease, nourishment, and indulgence, making it a must-try recipe for seafood lovers.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock or seafood broth
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 pound skinless white fish fillets (e.g., cod or haddock), cut into chunks
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- crusty bread, for serving (optional)
Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté for 5-6 minutes or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Gradually pour in the fish stock while stirring to prevent lumps from forming. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, salt, and ground black pepper. Cover and simmer for 10-12 minutes or until the potatoes are tender.
Gently stir in the fish chunks and cook for 5-7 minutes or until the fish is opaque and flakes easily.
Reduce the heat to low and stir in the heavy cream. Let it warm through for a minute, but do not let it boil.
Remove the bay leaf and adjust seasoning if necessary.
Ladle the chowder into bowls, garnish with fresh parsley, and serve with crusty bread, if desired.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 4992 mg | 217% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 15.5 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 27.8 mcg | 139% | |
| Calcium | 442 mg | 34% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4687 mg | 100% | |
*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.
