Easy Fish Chowder Recipe
This quick and easy Fish Chowder is a no-recipe recipe. It's delicious, extremely adaptable, light, and creamy. Made with cod, a handful of vegetables, and seasoning.
Servings: 6 servings
Calories: 224kcal
Ingredients
- 3 strips bacon chopped
- 1 tablespoon butter
- 1 medium yellow onion chopped
- 3 carrots chopped
- 3 large Yukon Gold potatoes chopped
- 1 cup corn fresh or frozen
- 2 cups fish stock or chicken stock
- 1 bay leaf
- 1 tablespoon paprika
- 1 ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½-2 pounds cod or other firm whit fish, pin bones removed, cut into 2-inch pieces
- 1 cup milk half and half, or heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a Dutch Oven over medium-high heat and add the butter. Once melted, add the chopped bacon, onions, and carrots. Sauté until translucent and softened; about 3 to 4 minutes.
- Add the potatoes, corn, stock (or water), bay leaf, paprika, salt, and pepper. The liquid should barely cover the potatoes. Add or reduce the liquid as needed.
- Bring the chowder to a simmer, then lower the heat to medium and cook, covered, until the potatoes are mostly soft; 10 to 15 minutes. Remove the lid and reduce the heat to medium-low. Stir in the milk or cream and heat through until it has thickened a bit; 2 to 3 minutes.
- Be careful not to boil the chowder after the milk or cream has been added. Milk curdles easier than cream and needs to be watched more carefully. Reduce heat as needed. Maintain a steamy temperature, not a simmering temperature.
- Add chopped fish to the chowder and cook until the fish cooked through; about 5 minutes. Remove from the heat and add the chopped parsley.
- Serve with crusty bread.
Notes
Fish:
I like cod, but any white, firm fish is perfect.Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 18g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 740mg | Fiber: 4g | Sugar: 4g