Introduction
Delight in a comforting bowl of fish chowder, a hearty dish that combines tender chunks of fish with creamy broth and vegetables. This recipe features a harmonious blend of flavors, making it perfect for a cozy meal any time of the year. Whether enjoyed as a main dish or paired with crusty bread for dunking, this chowder is sure to warm your heart and satisfy your taste buds.
Detailed Ingredients with measures
40g (3 tablespoons) unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved and sliced into 0.5 cm (1/5 inch) pieces
1/2 cup (125 ml) dry white wine (optional)
1/4 cup (35g) all-purpose flour
3 cups (750 ml) milk (any fat percentage)
2 cups (500 ml) fish stock, clam juice, or low-sodium chicken stock
2 cups potatoes, cut into 1.5 cm (0.5 inch) cubes (approximately 1 large potato)
1 cup corn (frozen or canned, drained)
1/2 teaspoon salt, plus more to taste
Finely ground black pepper
600g (1.2 lb) skinless white fish fillets, cut into 2 cm (4/5 inch) pieces
1 cup frozen peas
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
Serves 4-6
This creamy fish chowder is not only simple to make but also versatile, allowing you to customize it with your favorite seafood or seasonal vegetables. Enjoy the rich flavors and textures, and don’t forget to have some crusty bread on hand for the ultimate dining experience.
Detailed Directions and Instructions
Step 1: Melt the Butter
Melt the butter in a large pot over medium heat until fully liquefied.
Step 2: Sauté Aromatics
Add the minced garlic and finely chopped onion to the pot. Cook for 5 minutes, stirring occasionally, until they are translucent but not golden.
Step 3: Add Carrots
Stir in the sliced carrots and cook for an additional 2-3 minutes until they begin to soften.
Step 4: Incorporate Wine
Increase the heat to high and pour in the dry white wine (if using). Stir and allow it to simmer rapidly until the wine is mostly evaporated, about 2-3 minutes.
Step 5: Add Flour
Sprinkle the flour over the mixture and stir for 30 seconds. The mixture will become thick and sludgy.
Step 6: Add Liquid
Slowly pour in the fish stock (or clam juice or chicken stock) while stirring to dissolve the flour paste. Then stir in the milk until fully combined.
Step 7: Combine Vegetables
Add the cubed potatoes, corn, salt, and pepper to the pot. Bring to a simmer over medium heat.
Step 8: Simmer
Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, for 8 minutes or until the potatoes are just about tender.
Step 9: Add Fish and Peas
Gently fold in the fish pieces and frozen peas. Simmer for 3 minutes, until the fish is just cooked through and flakes easily with a fork.
Step 10: Season to Taste
Adjust the salt and pepper according to your taste. If the chowder is too thick, add a little water or milk to reach the desired consistency.
Step 11: Serve
Serve the chowder hot, garnished with finely sliced green onions and accompanied by crusty bread for dunking.
Notes
Tip: Wine Integration
The white wine adds depth of flavor, but you can omit it if preferred.
Storage
Leftover chowder can be stored in the refrigerator for up to 3 days. Reheat before serving.
Variations
You can substitute the fish with shrimp or scallops for a different seafood experience.
Total Time
The total preparation and cooking time for this dish is approximately 30-40 minutes.
Cook techniques
Sauteing
Melt butter in a pot and cook minced garlic and chopped onions until translucent. This technique enhances flavors by releasing aromatic compounds without browning.
Deglazing
Pour white wine into the pot after sautéing to deglaze. This process lifts browned bits off the bottom, adding depth to the chowder’s flavor.
Creating a Roux
Combine flour with sautéed vegetables for a roux, cooking briefly. This thickens the chowder and adds a rich texture.
Simmering
Bring the chowder to a gentle simmer after adding liquids and ingredients. This helps develop the flavors and cook ingredients evenly.
Final Cooking
Add fish and frozen peas for brief cooking at the end to prevent overcooking and maintain texture while ensuring the fish flakes easily.
FAQ
Can I use other types of fish?
Yes, other skinless white fish fillets like cod or haddock work well in this chowder.
Is white wine necessary for the recipe?
No, white wine is optional. You can skip it or replace it with additional stock.
Can I make this chowder dairy-free?
Yes, substitute the milk with a plant-based alternative like almond milk or coconut milk.
How can I adjust the thickness of the chowder?
If the chowder is too thick, add more milk or broth to reach desired consistency.
What should I serve with this chowder?
Crusty bread is recommended for dunking, enhancing the experience and flavor.
Conclusion
This creamy fish chowder is a delightful dish that brings together a medley of flavors and textures, from tender fish and sweet corn to hearty potatoes. It’s not only comforting and satisfying but also versatile enough to adapt to your preferences. The addition of crusty bread enhances the experience, making it a perfect meal for any night of the week.
More recipes suggestions and combination
For a seafood twist, try adding shrimp or scallops to the chowder for added richness.
More recipes suggestions and combination
Incorporate fresh herbs such as dill or parsley before serving for an aromatic touch.
More recipes suggestions and combination
Substitute the white fish with salmon or trout for a different flavor profile.
More recipes suggestions and combination
For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños while cooking.
More recipes suggestions and combination
Serve with a side salad featuring mixed greens and a light vinaigrette to balance the creaminess of the chowder.
More recipes suggestions and combination
Experiment with different vegetables such as diced bell peppers or spinach to enhance the nutritional value and add color.
