(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
This Fish Chowder Recipe is a comforting bowl of creamy goodness, perfect for chilly evenings or when you crave something hearty yet light. With tender chunks of white fish, potatoes, and a rich, velvety broth, it’s a dish that warms you from the inside out. Simple ingredients, straightforward steps, and a burst of fresh parsley make this chowder a must-try. Dive into this flavorful journey and let your taste buds thank you!
Fish Chowder Recipe
Ingredients:
- 1 lb cut into chunks white fish fillets
- 2 cups peeled and diced potatoes
- 1 cup chopped onion
- 2 cups milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups fish stock
- to taste salt and pepper
- 1 tbsp chopped fresh parsley
Instructions:
- In a large pot, melt butter over medium heat. Add onions and cook until translucent.
- Stir in flour and cook for another minute.
- Gradually add fish stock, stirring constantly until the mixture thickens.
- Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Add fish chunks and cook until fish is opaque and cooked through, about 5 minutes.
- Stir in milk and cream. Season with salt and pepper to taste. Heat through but do not boil.
- Garnish with fresh parsley and serve hot.
What You Will Need to Make This Dish
Read more: Clam Chowder Recipe
What you will need to make fish chowder
- White fish fillets: Provides a delicate, mild flavor and tender texture, making the chowder hearty and satisfying.
- Potatoes: Adds creaminess and thickness, giving the chowder a comforting, hearty base.
- Onion: Enhances the chowder with a sweet, savory depth, balancing the flavors.
- Milk: Contributes to the creamy, rich texture, making the chowder smooth and luscious.
- Heavy cream: Adds extra richness and a velvety finish, elevating the chowder's indulgence.
- Butter: Provides a rich, buttery flavor, helping to sauté the onions and create a roux.
- All-purpose flour: Thickens the chowder, giving it a perfect, hearty consistency.
- Fish stock: Infuses the chowder with a deep, savory seafood flavor, enhancing the overall taste.
- Fresh parsley: Adds a pop of color and a fresh, herbaceous note, brightening the dish.
Essential Tools and Instruments
What tools/instruments will be needed to make Fish Chowder Recipe
- Large pot: Essential for cooking the chowder, allowing ingredients to simmer and meld flavors together.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, ensuring even cooking.
- Measuring cups: Necessary for accurate measurement of liquids and dry ingredients, ensuring the right consistency.
- Knife: Crucial for chopping onions and dicing potatoes, providing uniform pieces for even cooking.
- Cutting board: Provides a safe surface for chopping ingredients, keeping the kitchen clean and organized.
- Ladle: Perfect for serving the chowder, making it easy to portion out hot soup into bowls.
Fish Chowder Recipe
A hearty and creamy fish chowder perfect for a cozy dinner.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 1 lb White fish fillets cut into chunks
- 2 cups Potatoes peeled and diced
- 1 cup Onion chopped
- 2 cups Milk
- 1 cup Heavy cream
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Fish stock
- to taste Salt and pepper
- 1 tbsp Fresh parsley chopped
Instructions:
- 1. In a large pot, melt butter over medium heat. Add onions and cook until translucent.
- 2. Stir in flour and cook for another minute.
- 3. Gradually add fish stock, stirring constantly until the mixture thickens.
- 4. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- 5. Add fish chunks and cook until fish is opaque and cooked through, about 5 minutes.
- 6. Stir in milk and cream. Season with salt and pepper to taste. Heat through but do not boil.
- 7. Garnish with fresh parsley and serve hot.
Notes:
For a richer flavor, you can add a splash of white wine while cooking the onions.
Read more: Seafood Chowder Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare chowder as directed, but don't add milk and cream.
- Let it cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat on the stove, then add milk and cream.
Freezing Instructions
- Cook chowder without milk and cream.
- Cool it down fully.
- Pour into freezer-safe containers, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove, then stir in milk and cream before serving.
Adding a splash of white wine to the fish stock can enhance the overall flavor of the chowder, giving it a subtle depth that pairs beautifully with the creaminess of the milk and heavy cream.
Frequently Asked Questions
FAQ:
Can I use any type of fish for this chowder?
Yes, but white fish like cod or haddock works best.
How can I make this chowder thicker?
Add a bit more flour or let it simmer longer.
Can I substitute milk with a non-dairy alternative?
Yes, coconut milk or almond milk can be used.
How long does it take to cook the potatoes?
About 10-15 minutes until they are tender.
Can I freeze leftovers?
Yes, but the texture might change slightly when reheated.
0 thoughts on “Fish Chowder Recipe”