Tampa's Own Fish Chowder

Dive into the flavors of Florida's Gulf Coast with Tampa's Own Fish Chowder, a comforting and hearty seafood dish that brings a taste of the ocean to your table. This recipe features tender bites of fresh local fish—such as grouper or snapper—swimming in a rich, savory broth made with fish stock, creamy milk or half-and-half, and a medley of vibrant vegetables like carrots, celery, and red bell peppers. Seasoned with paprika, thyme, and a hint of optional cayenne for a subtle kick, this chowder strikes the perfect balance of warmth and spice. The addition of russet potatoes adds a satisfying thickness, while a sprinkle of fresh parsley and a squeeze of lemon brighten every spoonful. Ready in just 50 minutes, this easy-to-make chowder is perfect for family dinners or as a crowd-pleaser at gatherings. Pair it with crusty bread to soak up every last drop of the flavorful broth!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 russet potatoes, peeled and diced
• 4 cups fish stock (or seafood stock)
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 0.25 teaspoons cayenne pepper (optional, for heat)
• 1 pound fresh fish fillets (such as grouper or snapper), cut into bite-sized pieces
• 1 cup whole milk or half-and-half
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 lemon wedges (for serving)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, celery, carrot, and red bell pepper to the pot. Sauté for 5-7 minutes, or until the vegetables soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced potatoes, fish stock, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

Stir in the paprika, dried thyme, and cayenne pepper (if using). Simmer for 15-20 minutes, or until the potatoes are tender.

Step 6

Add the fish pieces to the pot and cook for 5-7 minutes, or until the fish is opaque and cooked through.

Step 7

Reduce the heat to low and gently stir in the milk or half-and-half. Cook for an additional 2-3 minutes, being careful not to let it boil.

Step 8

Season the chowder with salt and black pepper, adjusting to taste.

Step 9

Ladle the fish chowder into bowls and garnish with chopped parsley.

Step 10

Serve hot with lemon wedges on the side and crusty bread, if desired.

Nutrition Facts

Serving size	(3075.8g)

Amount per serving	% Daily Value*
Calories	2511.3

Total Fat 61.2g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 290.8mg	0%
Sodium 4337.7mg	0%
Total Carbohydrate 316.9g	0%
Dietary Fiber 28.8g	0%
Total Sugars 45.9g
Protein 175.3g	0%

Vitamin D 1031.2IU	0%
Calcium 888.6mg	0%
Iron 19.6mg	0%
Potassium 5285.1mg	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: 21.9%

Protein: 27.8%

Carbs: 50.3%