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Fish Chowder

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This hearty fish chowder is a creamy, comforting soup made with tender white fish, potatoes, and vegetables in a rich broth. It’s a cozy, nourishing meal perfect for family dinners or casual entertaining.

Ingredients

  • 1 lb white fish fillets (cod, haddock, or halibut), cut into chunks
  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cups fish stock or chicken stock
  • 2 cups potatoes, peeled and diced
  • 1 bay leaf
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 cup milk or cream
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter in a large pot over medium heat. Add onion, celery, carrot, and garlic. Cook until vegetables are softened, about 5–7 minutes.
  2. Stir in flour and cook for 1 minute to make a light roux.
  3. Gradually add stock, stirring constantly to avoid lumps.
  4. Add diced potatoes, bay leaf, thyme, salt, and pepper. Simmer until potatoes are tender, about 15 minutes.
  5. Reduce heat and stir in milk or cream. Do not let it boil.
  6. Add fish chunks and gently simmer until the fish is opaque and flakes easily, about 5–7 minutes.
  7. Remove bay leaf, adjust seasoning, and garnish with chopped parsley before serving.

Notes

  • Add corn, shrimp, or clams for a seafood twist.
  • Use milk instead of cream for a lighter version.
  • To thicken more, mash some potatoes into the broth or increase the roux slightly.
  • Reheat gently to prevent curdling; avoid boiling after adding cream.
  • Serve with crusty bread, oyster crackers, or a green salad.

Nutrition

Find it online: https://recipesbyliza.com/fish-chowder/