Fish Chowder Soup
Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.
Foto: RecipeTin Eats
Ingredients
- 40 g / 3 tbsp butter (, unsalted )
- 2 g arlic cloves (, minced)
- 1 small onion (, finely chopped)
- 2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
- 1/2 cup (125ml) dry white wine ((can skip))
- 1/4 cup (35g) flour ( (plain / all purpose))
- 3 cups (750 ml) milk (, any fat %)
- 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
- 2 cups potato (, 1.5 cm/ 0.5" cubes (~1 large potato))
- 1 cup corn (, frozen or canned (drained))
- 0.5 tsp salt (, plus more to taste)
- Finely ground black pepper
- 600 g /1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2))
- 1 cup peas (, frozen)
- 1/4 cup green onions (, halved and finely sliced (garnish))
- Crusty bread for dunking
Steps
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Melt butter in a large pot over medium heat.
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Add garlic and onion, cook for 5 minutes until translucent but not golden.
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Add carrots and stir through.
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Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
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Add flour and stir for 30 seconds - it will become sludgy!
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Slow pour in broth while stirring to dissolve paste, then stir in milk.
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Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
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Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
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Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
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Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
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Serve, garnished with green onions and crusty bread on the side for dunking!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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