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fish chowder
fish chowder

fish chowder
Once upon a time, in a quaint seaside village perched on the rocky cliffs of New England, there lived a fisherman named Captain Jack. Captain Jack spent his days braving the wild waves of the Atlantic Ocean, casting his nets in search of…
fish chowder
Source
Ingredients:
1
Servings
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    item
     celery stalks, diced
  • 2
    item
     carrots, diced
  • 2
    item
     garlic cloves, minced
  • 2
    item
     potatoes, peeled and diced
  • 960
    ml
     fish or seafood stock
  • 240
    ml
     whole milk
  • 240
    ml
     heavy cream
  • 1
    item
     bay leaf
  • 1
    tsp
     dried thyme
  • 1
    lb
     firm white fish fillets, such as cod or haddock, cut into bite-sized pieces
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     serve with oyster crackers or crusty bread for dipping
  • 1
    item
     garnish with a sprinkle of paprika or a squeeze of lemon juice for extra flavor
  • 1
    item
     common variations
  • 1
    item
     add bacon or diced smoked sausage for a smoky flavor
  • 1
    item
     incorporate corn kernels or diced tomatoes for added sweetness and color
fish chowder
Instructions:
  1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, carrots, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.
  2. Add diced potatoes, fish or seafood stock, whole milk, heavy cream, bay leaf, and dried thyme to the pot. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
  3. Gently stir in the bite-sized fish pieces and continue to simmer until fish is cooked through, about 5-7 minutes.
  4. Season with salt and pepper to taste.
  5. Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    item
     celery stalks, diced
  • 2
    item
     carrots, diced
  • 2
    item
     garlic cloves, minced
  • 2
    item
     potatoes, peeled and diced
  • 960
    ml
     fish or seafood stock
  • 240
    ml
     whole milk
  • 240
    ml
     heavy cream
  • 1
    item
     bay leaf
  • 1
    tsp
     dried thyme
  • 1
    lb
     firm white fish fillets, such as cod or haddock, cut into bite-sized pieces
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     serve with oyster crackers or crusty bread for dipping
  • 1
    item
     garnish with a sprinkle of paprika or a squeeze of lemon juice for extra flavor
  • 1
    item
     common variations
  • 1
    item
     add bacon or diced smoked sausage for a smoky flavor
  • 1
    item
     incorporate corn kernels or diced tomatoes for added sweetness and color
1
Servings
0

In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, carrots, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.

Add diced potatoes, fish or seafood stock, whole milk, heavy cream, bay leaf, and dried thyme to the pot. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.

Gently stir in the bite-sized fish pieces and continue to simmer until fish is cooked through, about 5-7 minutes.

Season with salt and pepper to taste.

Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve hot.

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