Easy Fish Chowder N Rice

Dive into comfort with this hearty and flavorful Easy Fish Chowder N Rice recipe, a mouthwatering one-pot dish that pairs tender white fish fillets with creamy potatoes, sweet corn, and aromatic herbs. Perfectly complemented by a bed of fluffy white rice, this easy-to-follow recipe is ideal for family dinners or cozy nights in. With minimal prep and a cooking time of just 35 minutes, you'll enjoy a creamy seafood chowder infused with smoky paprika and savory thyme, quickened by the convenience of frozen corn and pantry staples. Serve it with a sprinkle of fresh parsley for a touch of brightness, and watch this comforting classic become a dinner table favorite. Quick, satisfying, and perfect for weeknight meals, this chowder is a must-try for seafood lovers!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (cod, haddock, or tilapia)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 medium celery stalk, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or fish stock
• 2 cups whole milk (or half-and-half for creaminess)
• 2 tablespoons all-purpose flour
• 1 cup frozen corn kernels
• 1 bay leaf
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1.5 cups white rice
• 3 cups water (for rice)
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice and water, bring to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 15-18 minutes or until fully cooked. Remove from heat and fluff with a fork.

Step 2

While the rice cooks, heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté for 5 minutes until they soften.

Step 3

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Stir in the diced potatoes, chicken or fish stock, and the bay leaf. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.

Step 5

While the chowder simmers, pat the fish fillets dry with paper towels and cut them into bite-sized pieces. Set aside.

Step 6

In a small bowl, whisk together the milk and flour until smooth. Slowly stir this mixture into the pot, ensuring no lumps form. Simmer for 3-4 minutes until the chowder thickens slightly.

Step 7

Add the fish, frozen corn, paprika, thyme, salt, and black pepper to the pot. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.

Step 8

Remove the pot from heat and discard the bay leaf. Taste and adjust seasonings as needed.

Step 9

To serve, place a scoop of cooked rice into bowls and ladle the fish chowder over the top. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	(3805.0g)

Amount per serving	% Daily Value*
Calories	1910.1

Total Fat 49.8g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 340.6mg	0%
Sodium 6588.9mg	0%
Total Carbohydrate 238.8g	0%
Dietary Fiber 18.3g	0%
Total Sugars 49.4g
Protein 136.7g	0%

Vitamin D 1159.7IU	0%
Calcium 890.3mg	0%
Iron 8.2mg	0%
Potassium 5227.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 28.0%

Carbs: 49.0%