Creamy Fish Chowder
Warm your soul with this creamy fish chowder, where tender fish fillets mingle in a luscious broth alongside sweet corn and fresh veggies. Perfect for chilly evenings, this dish brings comfort and joy to the dinner table. Easy to prepare and packed with flavor, it’s a family favorite that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb firm white fish fillets (cod or haddock)
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 cup corn (fresh or canned)
- 4 cups fish stock or broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- 1 tsp dried thyme
- Juice of 1 lemon
Instructions
- In a large pot, melt butter over medium heat. Add onions, celery, and carrots; sauté for about 5-7 minutes until tender.
- Stir in the diced potatoes and corn. Pour in the fish stock or broth; add salt, pepper, and thyme. Bring to a gentle simmer.
- Once the potatoes are fork-tender (about 15 minutes), gently fold in the fish fillets and cook until they turn opaque (5-8 minutes).
- Lower the heat and gradually stir in heavy cream. Simmer gently for another 5 minutes—do not boil.
- Finish with a squeeze of lemon juice before serving. Ladle into bowls and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg