Creamy Fish Chowder: Comfort in a Bowl!
Savor a rich fish chowder featuring tender fish, creamy broth, and aromatic vegetables like carrots and onions.
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))
Instructions
- Melt butter in a large pot over medium heat.
- Add garlic and onion, cook for 5 minutes until translucent but not golden.
- Add carrots and stir through.
- Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
- Add flour and stir for 30 seconds - it will become sludgy!
- Slow pour in broth while stirring to dissolve paste, then stir in milk.
- Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
- 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.
- 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.