Fish Chowder Soup
User Reviews
4.9
Fish Chowder Soup
Description
Fish Chowder Soup features a combination of white fish fillets, diced potatoes, corn, and peas simmered in a milk and fish-stock based broth. The soup starts by sautéing garlic, onion, and carrot in butter to develop a savory foundation. Adding white wine introduces acidity and depth before incorporating flour as a thickening agent. The mixture is gradually combined with broth and milk, then potatoes and corn are simmered until just tender. The fish pieces and peas are added near the end to cook gently, ensuring the fish remains flaky and tender without breaking apart. A final seasoning adjustment balances the flavors, and optionally, green onions garnish the soup. This chowder is traditionally served warm with crusty bread, allowing for a satisfying, textured meal that highlights subtle seafood flavors alongside creamy vegetables.
Ingredients
- 40g / 3 tbsp butter , unsalted
- 2 garlic minced, cloves
- 1 onion finely chopped, small
- 2 carrot halved, cut into 0.5cm / 1/5" slices, small
- 1/2 cup (125ml) white wine can skip, dry
- 1/4 cup (35g) flour (plain / all purpose)
- 3 cups (750 ml) milk , any fat %
- 2 cups (500 ml) fish stock or clam juice or chicken stock, preferably low sodium
- 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
- black pepper finely ground
- 600 g/1.2 lb White fish fillets , skinless, cut into 2cm / 4/5" pieces (Note 2)
- 1 cup pea , frozen
Garnish/serving (optional):
- 1/4 cup green onions , halved and finely sliced (garnish)
- bread crusty, 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
- Use firm white fish like Snapper, Barramundi, or Cod to maintain texture in the soup; avoid delicate or very lean fish which can fall apart or dry out.
- Choose a good quality liquid stock, preferably fish stock or clam juice, to deepen the soup's flavor; chicken broth is acceptable but avoid stock cubes or powders.
- If the soup thickens too much, thin it with additional milk or water to reach desired consistency.
- For garnish, green onions add a fresh bite; serve with crusty bread for dunking to complement the creamy chowder.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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