Fish and Veggie Chowder

Warm up with a hearty bowl of Fish and Veggie Chowder, a comforting blend of tender white fish, vibrant vegetables, and creamy goodness, perfect for cozy nights. This easy-to-make chowder features wholesome ingredients like diced carrots, russet potatoes, and hearty seafood stock, all simmered together with aromatic garlic and thyme for a richly layered flavor. A touch of heavy cream creates its luscious, velvety texture, while the addition of frozen corn and peas adds pops of sweetness and color. Ready in just 45 minutes, this one-pot meal is as satisfying as it is simple, making it a go-to recipe for weeknight dinners or casual entertaining. Garnish with fresh parsley for a burst of freshness and serve with crusty bread for the ultimate experience.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 large carrots, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups fish or seafood stock
• 2 medium russet potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup heavy cream
• 1 pound white fish fillets (e.g., cod or haddock), cut into bite-sized pieces
• 1 cup frozen corn kernels
• 1 cup frozen green peas
• 1 to taste salt
• 1 to taste black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat until the butter is melted.

Step 2

Add the diced onion, celery, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the fish or seafood stock, whisking constantly to prevent lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes, bay leaf, and dried thyme to the pot. Simmer for 10-12 minutes, or until the potatoes are tender.

Step 7

Reduce the heat to low and stir in the heavy cream. Let it heat through without boiling.

Step 8

Gently add the fish pieces to the pot. Simmer for 5-7 minutes, or until the fish is cooked through and opaque.

Step 9

Stir in the frozen corn kernels and green peas. Cook for an additional 2-3 minutes until heated through.

Step 10

Season the chowder with salt and black pepper to taste.

Step 11

Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	3110 grams (3110.0g)

Amount per serving	% Daily Value*
Calories	2586

Total Fat 141.80g	182%
Saturated Fat 68.10g	341%
Polyunsaturated Fat 2.70g
Cholesterol 549mg	183%
Sodium 5080mg	221%
Total Carbohydrate 203.40g	74%
Dietary Fiber 33.10g	118%
Total Sugars 41.80g
Protein 121.60g	243%

Vitamin D 907IU	4536%
Calcium 429mg	33%
Iron 13mg	73%
Potassium 6025mg	128%

*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: 49.5%

Protein: 18.9%

Carbs: 31.6%