Are you craving a comforting, flavorful meal that's both delicious and surprisingly easy to make? Look no further than this old-fashioned fish chowder recipe! This classic dish is packed with tender chunks of fish, creamy potatoes, and a medley of fresh vegetables, all simmered in a rich and savory broth. It's the perfect healthy meal for a chilly evening or a weekend lunch, guaranteed to warm your soul and satisfy your taste buds. Whether you're a seasoned cook or just starting your culinary journey, this easy recipe will become a staple in your kitchen.
Ingredients:
This recipe yields about 6 servings of this delicious and healthy meal.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 4 cups fish stock (or chicken broth for a lighter flavor)
- 2 cups Yukon Gold potatoes, peeled and diced
- 1 cup heavy cream or coconut cream for a vegan option
- 1 pound cod or haddock fillet, cut into 1-inch cubes
- 1 cup chopped fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 bay leaf, removed before serving
Instructions:
This easy recipe requires simple steps, perfect for a quick dinner idea.
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
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Add the potatoes and broth: Pour in the fish stock (or chicken broth) and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.
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Simmer the fish: Gently stir in the cod or haddock. Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
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Stir in the cream and seasonings: Add the heavy cream (or coconut cream), parsley, thyme, salt, and pepper. Stir well to combine. If using a bay leaf, add it now. Simmer for a few more minutes to heat through. Remove the bay leaf, if used, before serving.
Tips for the Best Fish Chowder:
- Use fresh, high-quality fish: The flavor of the chowder is heavily reliant on the quality of the fish. Opt for firm, flaky white fish like cod, haddock, or halibut.
- Don't overcook the fish: Overcooked fish will be dry and tough. Cook it just until it's opaque and flakes easily.
- Adjust seasonings to taste: Feel free to add more salt, pepper, or thyme to suit your preferences. A squeeze of lemon juice at the end can also brighten the flavors.
- Make it ahead: This chowder tastes even better the next day! Make it ahead of time and reheat gently before serving.
Variations:
- Spicy Chowder: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Corn Chowder: Stir in 1 cup of frozen or fresh corn kernels during the last few minutes of cooking.
- Seafood Chowder: Add other types of seafood, such as shrimp, mussels, or clams, along with the cod.
- Creamy Potato Chowder (without fish): This recipe can easily be adapted to a delicious vegetarian potato chowder by omitting the fish and adding more vegetables.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This old-fashioned fish chowder recipe is a testament to the beauty of simple, homemade cooking. It's a delicious dish that's perfect for any occasion and a fantastic way to enjoy the flavors of the sea. Enjoy!