Fish And Vegetable Chowder
A hearty fish and vegetable chowder blending tender fish, flavorful vegetables, and creamy broth, perfect for a comforting meal that suits family dinners and casual gatherings.
Ingredients
- 3 strips bacon, diced ⓘ
- 3 medium onions ⓘ
- 1 clove garlic, minced
- 1 cup celery, thinly sliced ⓘ
- 3 large potatoes, diced ⓘ
- 2 cups water ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon thyme leaves ⓘ
- 1 pound frozen fish filets, thawed and cut in chunks ⓘ
- 10 ounces frozen peas and carrots, thawed ⓘ
- 2 cups light cream ⓘ
- 1/2 cup milk ⓘ
Instructions
- Cook bacon in a large pan over medium heat; remove bits and reserve.
- Saute onions, garlic, and celery in bacon drippings, stirring often, until the onions are light yellow; about 15 minutes.
- Add potatoes, 1 cup water, salt, bay leaf, and thyme. Simmer covered for about 20 minutes, or until the potatoes are tender.
- Add fish, vegetables, and remaining water.
- Simmer for 10 to 12 minutes longer or until the fish is cooked.
- Add cream and milk; heat just to boiling.
- Serve the chowder with bacon bits.
Tips & Substitutions
To enhance the flavor, consider adding a splash of white wine while sautéing the onions and garlic. If you don't have light cream, substitute with half-and-half or use a combination of heavy cream and milk. For a healthier option, use turkey bacon instead of regular bacon. Fresh herbs like dill or parsley can also elevate the taste.
Serving Suggestions
Serve the chowder hot, garnished with crispy bacon bits for added texture. Pair it with crusty bread or a side salad for a complete meal. It also goes well with a light white wine. This dish pairs beautifully with Split Pea And Tomato Soup for a varied meal.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or milk if the chowder has thickened. Avoid boiling to maintain the creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Fish And Vegetable Chowder contains roughly 766 calories, with 19g protein, 134g carbohydrates, and 27g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (97% of the Daily Value), and vitamin C (96% of the Daily Value). Note that it is relatively high in sodium, at 1862mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fish instead of frozen?
Yes, fresh fish can be used instead of frozen. Just ensure it's cut into chunks similar in size to the frozen filets for even cooking. Adjust the cooking time slightly, as fresh fish may cook faster.
What vegetables can I add or substitute?
You can add or substitute vegetables like corn, diced bell peppers, or green beans for added color and nutrition. Just ensure they are cut into small pieces to cook evenly within the chowder.
Is it possible to make this chowder dairy-free?
To make the chowder dairy-free, substitute the light cream with coconut milk and the milk with a plant-based milk like almond or oat milk. The flavor will change slightly, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).