Quick Fish Chowder
A quick and hearty fish chowder with creamy potato soup, fresh fish, and aromatic vegetables, perfect for a comforting weeknight meal or casual gathering.
Ingredients
Instructions
- Saute diced onion and celery in margarine until tender.
- Add fish filet and cook until done.
- Pour in potato soup and milk, then heat until hot, but do not boil.
Tips & Substitutions
For a heartier chowder, consider adding diced potatoes or corn. You can substitute the margarine with butter for richer flavor. If you're using a firmer fish like cod or haddock, it will hold up better during cooking. Fresh herbs like dill or parsley can enhance the flavor profile. For a spicy kick, add a dash of cayenne pepper or serve with a side of Cajun-Spiced Shrimp With Pasta.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs for color and flavor. It pairs beautifully with crusty bread or a simple green salad dressed with Pasta Salad Dressing for a light side. For a complete meal, consider adding a fruit salad or some Catfish Cakes for a delightful seafood feast. This dish is perfect for cozy nights in or casual gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the chowder in a saucepan over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this can alter the texture of the fish. If the chowder thickens too much, add a splash of milk to thin it out before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Fish Chowder contains roughly 1570 calories, with 5g protein, 24g carbohydrates, and 165g fat. Note that it is relatively high in sodium, at 1806mg per serving (79% 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, but make sure to thaw it completely before cooking. Frozen fish may release more moisture, so adjust cooking time accordingly to ensure it cooks through without overcooking. Just be careful not to let it cook too long after adding to the chowder.
What type of fish works best for this recipe?
Milder white fish like tilapia, cod, or haddock are excellent choices for this chowder. They have a delicate flavor that complements the creamy base without overpowering it. For a bolder option, salmon or trout can also add a unique twist, though they will alter the overall flavor profile.
Can I make this chowder dairy-free?
Absolutely! To make a dairy-free version, replace the milk with almond milk or any other non-dairy milk of your choice. You can also use a dairy-free potato soup if available. The chowder will still be creamy and delicious while accommodating those with dairy sensitivities.
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).