Fish Chowder
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's nothing quite like a bowl of creamy fish chowder on a chilly evening, and this one comes together faster than you'd think. With just 30 minutes of cooking time, you can have a restaurant quality soup on the table without spending a fortune or hours in the kitchen. I love using cod or haddock because they're mild, flaky, and budget friendly, plus fish is packed with omega 3 fatty acids that are wonderful for heart health. The beauty of this recipe is its simplicity, potatoes and onions create a naturally thick, comforting base while the white wine adds just enough brightness. It's the kind of dish that feels fancy enough for guests but easy enough for a weeknight dinner.
Ella x
Ingredients
- 500potatoes
- 200onions
- 10garlic
- 800fish (cod or haddock work well)
- 250white wine
- 500chicken broth
- 200 gdairy (or dairy-free alternative)
- 50 gflour
- 100 gbutter
- 10 gpaprika
- 5 gsalt
- 2 gpepper
- 10fresh parsley
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
Dice the potatoes and boil them in salted water for 10 minutes, then drain and set aside.
- 3
Heat the butter in a large pan over medium heat. Add the onions and garlic and cook until softened.
Tip: Be careful not to burn the onions.
- 4
Add the flour and cook for 1-2 minutes, stirring constantly.
- 5
Gradually add the white wine and chicken broth, whisking continuously to avoid lumps.
Tip: Bring the mixture to a simmer.
- 6
Add the fish, paprika, salt, and pepper. Stir gently to combine.
- 7
Reduce the heat to low and simmer for 10-15 minutes or until the fish is cooked through.
Tip: Serve hot, garnished with fresh parsley.
- 8
Serve the chowder hot, with a dollop of dairy (or dairy-free alternative) on top if desired.
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