Fish Chowder Soup
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4.9
225 reviews
Excellent
Fish Chowder Soup
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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.
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Ingredients
- 40g / 3 tbsp butter , unsalted
- 2 garlic 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
Garnish/serving (optional):
- 1/4 cup green onions , halved and finely sliced (garnish)
- Crusty bread for dunking
Instructions
- Melt butter in a large pot over medium heat.
- Add garlic and onion, cook for 5 minutes until translucent but not golden.
- Add carrots and stir through.
- Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
- Add flour and stir for 30 seconds - it will become sludgy!
- Slow pour in broth while stirring to dissolve paste, then stir in milk.
- Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
- Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
- Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
- Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
- Serve, garnished with green onions and crusty bread on the side for dunking!
Notes
- Broth / liquid stock - in order of preference:
- a) first choice is homemade or good quality store bought fish stock (I avoid standard supermarket fish stock like Campbell's, good fish stock is sold at fish shops)
- b) clam juice (not sold in Australia, it's in the US and Canada. Great for seafood soups, pastas, etc, way better than supermarket fish stock)
- c) chicken broth - this is what I use for everyday purposes, you still get GREAT flavour in the soup from the fish that is poached in the broth.
- This is not a soup suitable to make with stock cubes or bouillon powder - you really need to buy or make a liquid stock.
- Fish - this is ideal made with "meaty" firm fish such as: Snapper, barramundi, tilapia, basa, cod, ling, monkfish, marlin, latchet (gurnard), leatherjacket, Spanish mackerel, shark (flake), salmon.
- Avoid delicate fish such as whiting, garfish, John Dory, flat fish (flounder, sole) and flathead as they tend to fall apart in soup.
- Avoid lean fish like Swordfish, tuna, kingfish, normal mackerel. These tend to be a bit dry unless cooked with care if it’s not the super fatty bit like the belly which is hard to get outside of Japan! So best not used in soup.
- Nutrition per serving (meal size bowl!)
Nutrition Information
Show Details
Calories
418cal
(21%)
Carbohydrates
39g
(13%)
Protein
37g
(74%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
68mg
(23%)
Sodium
431mg
(18%)
Potassium
1419mg
(41%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
5035IU
(101%)
Vitamin C
29.2mg
(32%)
Calcium
273mg
(27%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418cal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 431mg | 18% |
| Potassium | 1419mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 5035IU | 101% |
| Vitamin C | 29.2mg | 32% |
| Calcium | 273mg | 27% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
225 reviews
Excellent
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