Description
Fish Chowder Soup is a creamy, hearty seafood soup made with tender white fish, potatoes, carrots, corn, and peas simmered in a rich milk-based broth.
Ingredients
3 tablespoons unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved and sliced into 1/4-inch rounds
1/4 cup all-purpose flour
3 cups milk (any variety)
2 cups low-sodium fish stock or chicken broth
2 cups peeled potatoes, cut into 1/2-inch cubes (about 1 large potato)
1 cup corn (frozen or canned, drained)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 1/4 pounds firm white fish fillets, skinless and cut into 1-inch pieces
1 cup frozen peas
1/4 cup green onions, thinly sliced (optional garnish)
Crusty bread, for serving (optional)
Instructions
1. In a large pot over medium heat, melt the butter.
2. Add the garlic and onion, cooking for about 5 minutes until softened and translucent.
3. Stir in the sliced carrots and cook for 2 minutes.
4. Sprinkle the flour over the vegetables and stir continuously for about 30 seconds until a thick paste forms.
5. Gradually pour in the broth while stirring to dissolve the flour mixture. Once smooth, stir in the milk.
6. Add the potatoes, corn, salt, and pepper. Bring to a gentle simmer. Reduce heat and cook for about 8 minutes, stirring occasionally, until the potatoes are nearly tender.
7. Add the fish pieces and peas. Simmer gently for about 3 minutes, or until the fish flakes easily with a fork.
8. Taste and adjust seasoning if needed. If the chowder is thicker than you prefer, stir in a splash of milk or water to loosen it.
9. Serve hot, topped with green onions if desired, with crusty bread on the side.
Notes
Use firm white fish like cod, haddock, or halibut for best texture.
Avoid boiling after adding the fish to keep it tender.
Adjust thickness with additional milk if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Western