Dive into a bowl of comfort with our irresistible Fish and Potato Chowder! This creamy delight is not just a meal; it’s an experience that transports you straight to the heart of American cuisine. Perfectly tender white fish mingles with hearty potatoes and aromatic herbs, creating a symphony of flavors that will have your taste buds dancing. Whether you're hosting a cozy dinner or simply craving a warm, filling dish, this chowder promises to satisfy. Ready to impress your family and friends with a dish that’s as easy to make as it is delicious? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 2 cups diced potatoes
- 1 cup chopped onions
- 2 cloves garlic, minced
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare all ingredients by dicing potatoes into uniform 1/2-inch cubes, chopping onions finely, and cutting white fish fillets into 1-inch bite-sized pieces. Pat fish dry with paper towels to ensure proper searing.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Carefully add diced potatoes to the pot and stir to combine with onions and garlic. Cook for 2-3 minutes to slightly toast the potatoes.
- Pour fish stock into the pot, bringing the mixture to a gentle simmer. Cover and cook for 10-12 minutes or until potatoes are tender but not falling apart.
- Gently add fish pieces to the simmering stock, ensuring they are mostly submerged. Cook for 4-5 minutes until fish is just opaque and flakes easily.
- Reduce heat to low and slowly stir in heavy cream, creating a smooth and creamy texture. Season with salt and pepper to taste.
- Allow chowder to simmer for an additional 2-3 minutes to meld flavors, being careful not to boil after adding cream.
- Remove from heat and let stand for 5 minutes before serving. The chowder will continue to thicken slightly during this resting period.
- Ladle into warm bowls and optionally garnish with fresh chopped parsley or chives for added color and flavor.
Tips
- Choose Fresh Fish: For the best flavor, opt for fresh white fish fillets like cod or haddock. If fresh isn’t available, high-quality frozen fish works well too—just ensure it's fully thawed before cooking.
- Uniform Cuts: Dice your potatoes and fish into uniform sizes to ensure even cooking. This will help everything cook at the same rate and provide a pleasing texture in every bite.
- Sauté Gently: When sautéing the onions and garlic, keep the heat at medium to avoid burning. This step is crucial for developing the base flavors of your chowder.
- Don’t Rush the Simmer: Allow the potatoes to simmer gently until tender. Rushing this process can result in mushy potatoes that don’t hold their shape.
- Creamy Finish: When adding the heavy cream, reduce the heat to low to prevent curdling. Stir gently to create a velvety texture that enhances the chowder’s richness.
- Rest Before Serving: Letting the chowder sit for a few minutes after cooking allows the flavors to meld beautifully. It also thickens slightly, making each bowl even more satisfying.
- Garnish for Flair: A sprinkle of fresh parsley or chives not only adds a pop of color but also enhances the flavor profile. Don’t skip this final touch!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 90mg
