Fish Soup Chowder

Dive into a bowl of comfort with this creamy and hearty Fish Soup Chowder, a soul-warming dish that's perfect for any season. Bursting with the flavors of tender white fish like cod or haddock, aromatic vegetables, and fresh herbs, this recipe combines a velvety fish stock base with russet potatoes and a touch of heavy cream for a rich, satisfying texture. The addition of lemon juice and parsley brightens the chowder, while a hint of garlic and thyme adds depth to every spoonful. Ready in just 45 minutes, this one-pot recipe is ideal for weeknight dinners or cozy gatherings. Serve it hot with crusty bread or oyster crackers for a comforting seafood soup experience that will transport you straight to the coast. Perfect for fans of classic chowders and seafood lovers alike, this Fish Soup Chowder is a must-try!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium, diced yellow onion
• 2 stalks, diced celery stalks
• 2 medium, diced carrots
• 3 cloves, minced garlic
• 2 tablespoons all-purpose flour
• 4 cups fish stock
• 2 medium, peeled and diced russet potatoes
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup heavy cream
• 1 pound, skinless and cut into bite-sized pieces white fish fillets (e.g., cod, haddock, or halibut)
• 2 tablespoons, chopped fresh parsley
• 1 to taste salt
• 1 to taste black pepper
• 1 teaspoon lemon juice

Directions

Step 1

In a large pot, melt the butter with the olive oil over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and mix well. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.

Step 5

Slowly pour in the fish stock while stirring to avoid lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes, bay leaf, and sprigs of fresh thyme. Simmer for 15 minutes, or until the potatoes are fork-tender.

Step 7

Reduce the heat to low. Stir in the heavy cream and let the soup heat gently without boiling.

Step 8

Add the fish pieces to the pot and simmer for 5-7 minutes, or until the fish is opaque and cooked through.

Step 9

Season the chowder with salt, black pepper, and a teaspoon of lemon juice. Adjust seasoning to taste.

Step 10

Remove the bay leaf and thyme sprigs. Sprinkle chopped fresh parsley over the soup.

Step 11

Serve the fish soup chowder hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	2345.1 grams (2345.1g)

Amount per serving	% Daily Value*
Calories	2322

Total Fat 137.90g	177%
Saturated Fat 71.20g	356%
Polyunsaturated Fat 2.50g
Cholesterol 646mg	215%
Sodium 4683mg	204%
Total Carbohydrate 116.20g	42%
Dietary Fiber 13.50g	48%
Total Sugars 15.60g
Protein 134.30g	269%

Vitamin D 914IU	4570%
Calcium 349mg	27%
Iron 9mg	52%
Potassium 4254mg	91%

*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: 55.3%

Protein: 23.9%

Carbs: 20.7%