Vegetable Fish Chowder

Dive into comforting flavors with this hearty Vegetable Fish Chowder, a delightful blend of tender white fish, vibrant vegetables, and creamy richness that’s perfect for satisfying cravings any time of year. This recipe starts with a fragrant base of sautéed onion, celery, and carrot, enhanced by garlic and herbs like thyme and bay leaf for depth of flavor. The chowder gets its velvety texture from a combination of whole milk and heavy cream, while chunky russet potatoes, sweet corn, and peas bring a variety of textures and colors to the dish. Bite-sized pieces of cod or haddock simmer gently to perfection, ensuring flaky, melt-in-your-mouth morsels in every spoonful. Serve it warm, garnished with fresh parsley and paired with crusty bread for an irresistible meal. Quick to prepare and ready in under an hour, this creamy fish chowder is ideal for cozy weeknight dinners and can easily be scaled for six servings or more—making it a crowd-pleaser for gatherings. Perfect as a hearty seafood recipe, it’s a must-try for fans of chowders and soups!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 1 large carrot, peeled and diced
• 2 medium russet potato, peeled and cubed
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups fish stock (or clam juice mixed with water)
• 2 cups whole milk
• 1 cup heavy cream
• 1 pound white fish fillets (e.g. cod, haddock), cut into bite-sized pieces
• 1 cup frozen corn kernels
• 0.5 cup frozen peas
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat until the butter is melted.

Step 2

Add the chopped onion, celery, and carrot to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Step 3

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

Step 4

Sprinkle the flour over the vegetables and stir until evenly coated. Cook for 2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the fish stock, stirring continuously to avoid lumps. Add the cubed potatoes, bay leaf, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.

Step 6

Reduce the heat to low and slowly stir in the milk and heavy cream. Allow the chowder to warm through but do not let it boil.

Step 7

Gently fold in the fish pieces, corn, and peas. Simmer for 8-10 minutes, or until the fish is just cooked through and flakes easily.

Step 8

Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

Nutrition Facts

Serving size	(3438.7g)

Amount per serving	% Daily Value*
Calories	2770.5

Total Fat 154.9g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat 3.2g
Cholesterol 587.4mg	0%
Sodium 3034.3mg	0%
Total Carbohydrate 203.2g	0%
Dietary Fiber 26.5g	0%
Total Sugars 58.6g
Protein 132.4g	0%

Vitamin D 1121.9IU	0%
Calcium 967.3mg	0%
Iron 9.9mg	0%
Potassium 6179.3mg	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: 50.9%

Protein: 19.4%

Carbs: 29.7%