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Creamy Fish Chowder: Comfort in a Bowl! Fish chowder: Make this incredibly creamy and comforting soup in under an hour. Packed with tender fish, veggies, and a

Creamy Fish Chowder: Comfort in a Bowl!

Savor a rich fish chowder featuring tender fish, creamy broth, and aromatic vegetables like carrots and onions.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 40 g / 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))

Method
 

  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 for 8 minutes, stirring every now and then, or until potato is almost cooked.

Notes

- For best results, use a good quality fish stock.
- Ensure potatoes are cut into even cubes for uniform cooking.
- Stir frequently during the simmering stage to prevent sticking.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.