Description
A delicious creamy fish chowder filled with tender vegetables and seasoned to perfection.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups fish stock or seafood broth
- 2 cups diced potatoes
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 pound white fish fillets (cod, haddock, or similar)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots. Sauté until softened and fragrant, about 5-7 minutes.
- Add garlic and cook for another minute until aromatic.
- Sprinkle in the flour and stir to coat the vegetables evenly. Cook for 2 minutes to eliminate raw flour taste.
- Gradually pour in the fish stock while stirring constantly.
- Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are fork-tender, about 15 minutes.
- Cut the fish into chunks and gently add it to the pot. Simmer for 5-7 minutes or until the fish is cooked and flakes easily.
- Stir in the heavy cream and lower the heat. Let it warm through without boiling.
- Season with salt and black pepper to taste. Remove bay leaf and thyme before serving.
Notes
- For a richer flavor, substitute half of the fish stock with white wine.
- This chowder can be customized with your choice of fish or additional seafood.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg