Description
Transport yourself to a warm kitchen with this creamy fish chowder that perfectly balances tender fish and vegetables in a luscious broth. Perfect for chilly evenings or gatherings, this dish is not only easy to prepare but also impressive enough for dinner parties. Each comforting spoonful promises warmth and flavor, making it your new favorite comfort food.
Ingredients
Scale
- 1 lb white fish (cod or haddock)
- 2 medium Yukon Gold potatoes, diced
- 1 medium sweet onion, chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups low-sodium fish stock or broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat a large pot over medium heat. Add olive oil, then add onions, celery, carrots, and garlic. Cook until soft and fragrant, about 5 minutes.
- Add potatoes & broth: Stir in the diced potatoes and pour in the fish stock. Bring to a gentle simmer while stirring occasionally until potatoes are tender—about 15 minutes.
- Incorporate fish & cream: Gently fold in chunks of white fish along with the heavy cream. Cook until the fish flakes easily—about 5-7 minutes.
- Season & finish: Add lemon juice and fresh herbs just before serving. Adjust seasoning with salt and pepper as needed.
- Serve up: Ladle chowder into bowls and garnish with extra herbs if desired. Enjoy hot with crusty bread!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg