Fish-Vegetable Chowder
A hearty fish and vegetable chowder packed with creamy cheese and fresh vegetables, perfect for a comforting meal that suits seafood lovers and chilly evenings.
Ingredients
Instructions
- Cube, cook, and drain carrots, potatoes, onion, and celery.
- Blend together the butter and flour to make a roux.
- Make a thin sauce by adding the butter mixture to the milk and bringing to a boil.
- Remove from heat and stir in the grated process cheese and marjoram.
- Add the cooked vegetables and fish to the sauce.
- Season with salt and pepper to taste.
- Reheat gently before serving.
Tips & Substitutions
For a creamier chowder, use whole milk or substitute half-and-half for some of the milk. You can also swap out the process cheese for sharp cheddar or gouda for a different flavor. Fresh herbs like dill or parsley can enhance the taste. If you prefer a thicker chowder, add more flour to the roux, or blend part of the soup before adding the fish and vegetables.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs or a sprinkle of cheese on top. It pairs wonderfully with crusty bread or crackers. For a complete meal, consider serving it alongside a light salad or a seafood dish like Hot Tuna And Egg Buns. A squeeze of lemon can also brighten the flavors just before serving.
Storage & Reheating
Store any leftover 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. If the chowder thickens too much, add a splash of milk to reach your desired consistency. Avoid reheating in the microwave, as it can cause uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Fish-Vegetable Chowder contains roughly 1119 calories, with 19g protein, 142g carbohydrates, and 55g fat. It is an excellent source of vitamin A (280% of the Daily Value), iron (109% of the Daily Value), and dietary fiber (89% of the Daily Value). Note that it is relatively high in sodium, at 781mg per serving (34% 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 vegetables in the chowder?
Yes, frozen vegetables can be a convenient substitute. Just ensure they are cooked before adding them to the chowder to maintain the right texture. Adjust the cooking time accordingly, as frozen vegetables will take less time to heat through.
What type of fish works best for this chowder?
You can use any cooked fish you prefer, such as cod, haddock, or salmon. If using canned fish, like tuna, drain it well before adding. Each type of fish will impart its unique flavor, so choose one that you enjoy.
Can I make this chowder ahead of time?
Absolutely! This chowder can be made a day in advance, allowing the flavors to meld. Just remember to store it in the refrigerator and reheat gently on the stove. Avoid boiling it again, as this can make the fish tough.
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).