Fish Chowder
A hearty and flavorful fish chowder featuring tender fish, potatoes, and aromatic herbs, perfect for comforting family dinners or casual gatherings. The rich broth is enhanced with white wine, butter, and subtle spices, making it a satisfying dish for seafood lovers and those seeking a warm, savory soup.
Ingredients
Instructions
- Cut skinned and boned fish into 1 1/2 to 2-inch pieces.
- Peel and slice potatoes into 1/2-inch pieces.
- Crush the garlic clove.
- In a large pot, melt the butter over medium heat.
- Add sliced onions and cook until translucent.
- Stir in garlic and cook for another minute.
- Add potatoes, bay leaf, celery leaves, salt, white pepper, fish bouillon cube, and boiling water.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add fish pieces and white wine; cook until fish is cooked through.
- Remove bay leaf, adjust seasoning if needed, and serve hot.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or half-and-half towards the end of cooking. If you prefer a thicker consistency, mash some of the potatoes before adding the fish. You can substitute the fish with any firm white fish if needed, or even use canned tuna for a quick variation. Enhance the flavor by adding herbs like thyme or dill, which work well with seafood recipes.
Serving Suggestions
Serve the chowder with crusty bread or oyster crackers for a delightful crunch. A sprinkle of fresh parsley or chives on top adds a pop of color and freshness. This dish pairs beautifully with Tina'S Hot Crab Meat Dip for a seafood-themed meal. For a complete dinner, consider a light salad or some steamed vegetables on the side.
Storage & Reheating
Store leftover fish chowder in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this can make the fish tough. If the chowder thickens, add a bit of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Chowder contains roughly 1820 calories, with 32g protein, 258g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (172% of the Daily Value), iron (163% of the Daily Value), and vitamin C (104% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2120mg per serving (92% 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 frozen fish for this chowder?
Yes, frozen fish can be used in this recipe. Just ensure to thaw it completely before cutting it into pieces. This will help it cook evenly and maintain its texture.
What type of fish works best in chowder?
Firm white fish such as cod, haddock, or halibut is ideal for chowder. These types hold their shape well during cooking and provide a mild flavor that complements the other ingredients.
Is it possible to make this chowder in advance?
Absolutely! You can prepare the chowder a day in advance and store it in the fridge. Just be aware that the fish may lose some texture upon reheating. It's best to add fish shortly before serving if you want the freshest flavor.
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).