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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.

Prep Time    : 10 mins
Cook Time   : 25 mins
Total Time    : 35 mins

Servings      : 5


·         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


·         1/4 cup green onions , halved and finely sliced (garnish)
·         Crusty bread for dunking


1.   Melt butter in a large pot over medium heat.
2.   Add garlic and onion, cook for 5 minutes until translucent but not golden.
3.   Add carrots and stir through.
4.   Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
5.   Add flour and stir for 30 seconds - it will become sludgy!
6.   Slow pour in broth while stirring to dissolve paste, then stir in milk.
7.   Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
8.   Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
9.  Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
10.Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
11.Serve, garnished with green onions and crusty bread on the side for dunking!


1.   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.
2. 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.

Recipe from recipetineats.com

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