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Fish Chowder

A creamy and flavorful fish chowder that's perfect for any day of the week, combining fresh fish, creamy broth, and delightful seasonings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
Liquids & Seasonings
  • 4 cups fish stock Or vegetable stock for a vegetarian option
  • 2 cups potatoes, diced
  • 1 teaspoon fresh thyme leaves
  • 1 14-ounce can diced tomatoes, with juice
Main Ingredients
  • 1 pound firm white fish fillets (such as cod or halibut), cut into cubes
  • 1 cup heavy cream
To Taste
  • Fresh parsley or chives for garnish Optional

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onions, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes, stirring occasionally until the vegetables are softened.
  3. Stir in the minced garlic and sauté for another minute.
  4. Pour in the fish stock along with the diced potatoes, thyme leaves, and canned tomatoes (including the juice). Bring to a gentle boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
  5. Gently stir the fish cubes into the chowder and cook for another 5 minutes, just until the fish is opaque and cooked through.
  6. Finally, add the heavy cream to the pot and season with salt and pepper to taste.
  7. Ladle the chowder into bowls, garnishing with freshly chopped parsley or chives. Enjoy!

Notes

If you have leftovers, store the chowder in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat.