Simple Fish chowder soup recipe

 

Chowder soup is a hearty, rich, and creamy dish, beloved for its comforting qualities and deep flavors. Originating from the coastal regions of New England, this soup typically features a base of vegetables, seafood or meat, and a creamy broth that blends perfectly with the natural ingredients. 

The texture is thick and satisfying, often enriched with potatoes, corn, or clams, and seasoned with herbs and spices for an extra layer of depth.

 

What goes in Fish Chowder?

Fish Chowder is an incredibly delicious and simple recipe that’s truly irresistible:

• 2 cups peeled and diced potatoes
• 600 g white fish fillets
• 2 small carrots
• 2 small onions

 

• 1 teaspoon salt 4 cups water, or as needed to cover
• 750ml milk
• 40g butter

• 35g all-purpose flour
• 1 can whole kernel corn, drained
• shredded Cheddar cheese

It's the perfect dish for Easter or any occasion. Just picture the bliss of dipping a chunk of warm, crusty bread into the comforting bowl of chowder. 

How to make it

 

In a large pot, heat butter over medium heat until melted. Add garlic and onion, and sauté for about 5 minutes, or until the onions become soft and translucent, but without turning golden. Next, add the potatoes, carrots, and salt to the pot. 

Pour in enough water to cover the vegetables, then bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, which should take around 20 minutes. 

Do not drain the liquid. Once the vegetables are nearly done, add the fish (small pieces) to the pot and let it simmer for about 3 minutes, or until the fish is fully cooked and flakes easily with a fork.

While the vegetables and fish are cooking, prepare a separate saucepan. Combine the milk, butter, and flour, and cook over medium-low heat. Stir constantly to prevent lumps, until the butter has melted and the mixture thickens into a smooth, creamy sauce, which should take 5 to 10 minutes.

Once the milk mixture is ready, pour it over the cooked vegetables and fish. Stir in the corn and shredded Cheddar cheese. Continue cooking and stirring for an additional 3 minutes, or until the cheese is fully melted and the dish is well combined. 

What kind of fish can you use?

For fish chowder soup, you can use whitefish such as cod, haddock, tilapia, sea bass, monkfish, barramundi, or snapper. Salmon is also a great choice for this dish. Avoid using very lean fish, like tuna or swordfish, as they won’t flake well . 

 Opt against delicate fish, such as sole or flounder, as they tend to fall apart and break down in the soup. That said, if you have delicate fish that needs to be used, feel free to add it in – while it may not maintain its shape, it will still contribute rich flavor and texture to the chowder!