Easy Fish Chowder N Rice

Dive into comfort with this hearty and flavorful Easy Fish Chowder N Rice recipe, a mouthwatering one-pot dish that pairs tender white fish fillets with creamy potatoes, sweet corn, and aromatic herbs. Perfectly complemented by a bed of fluffy white rice, this easy-to-follow recipe is ideal for family dinners or cozy nights in. With minimal prep and a cooking time of just 35 minutes, you'll enjoy a creamy seafood chowder infused with smoky paprika and savory thyme, quickened by the convenience of frozen corn and pantry staples. Serve it with a sprinkle of fresh parsley for a touch of brightness, and watch this comforting classic become a dinner table favorite. Quick, satisfying, and perfect for weeknight meals, this chowder is a must-try for seafood lovers!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (cod, haddock, or tilapia)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 medium celery stalk, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or fish stock
• 2 cups whole milk (or half-and-half for creaminess)
• 2 tablespoons all-purpose flour
• 1 cup frozen corn kernels
• 1 bay leaf
• 1 teaspoon paprika
• 0.5 teaspoons dried thyme
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1.5 cups white rice
• 3 cups water (for rice)
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rice and water, bring to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 15-18 minutes or until fully cooked. Remove from heat and fluff with a fork.

Step 2

While the rice cooks, heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté for 5 minutes until they soften.

Step 3

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

Stir in the diced potatoes, chicken or fish stock, and the bay leaf. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender.

Step 5

While the chowder simmers, pat the fish fillets dry with paper towels and cut them into bite-sized pieces. Set aside.

Step 6

In a small bowl, whisk together the milk and flour until smooth. Slowly stir this mixture into the pot, ensuring no lumps form. Simmer for 3-4 minutes until the chowder thickens slightly.

Step 7

Add the fish, frozen corn, paprika, thyme, salt, and black pepper to the pot. Simmer gently for 5-7 minutes, or until the fish is opaque and cooked through.

Step 8

Remove the pot from heat and discard the bay leaf. Taste and adjust seasonings as needed.

Step 9

To serve, place a scoop of cooked rice into bowls and ladle the fish chowder over the top. Garnish with freshly chopped parsley, if desired.

Nutrition Facts

Serving size	3805 grams (3805.0g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 49.80g	64%
Saturated Fat 24.90g	124%
Polyunsaturated Fat 0.70g
Cholesterol 341mg	114%
Sodium 6589mg	286%
Total Carbohydrate 238.80g	87%
Dietary Fiber 18.30g	65%
Total Sugars 49.40g
Protein 136.70g	273%

Vitamin D 1160IU	5799%
Calcium 890mg	68%
Iron 8mg	46%
Potassium 5227mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 28.0%

Carbs: 49.0%