This easy fish chowder recipe is a pretty healthy recipe.
It just uses a bit of butter for flavor and adds healthy ingredients like garlic, onions, tomatoes and herbs. Plus of course, the fish.
I love any recipe where I can include garlic and onions. Both of them are just so healthy for us. And they make anything they are added to just sing with flavor.
Fish is a good protein to put on the table for any lunch or dinner. It’s a healthy protein.
This is a simple and easy fish recipe that can be ready in less than 1/2 hour. Don’t you just love 30 minute meals? I do.
Plus, it is SO wonderfully healthy for us.
Here’s another tip: Make it from leftovers. If you are serving fish the night before, bake extra fish so you can easily put together this fish chowder the next day.
Anything that makes life easier on the cook, especially working moms and dads, is a good thing.
With this recipe you can put a healthy meal on the table in no time. Just add some great crackers or fresh crusty bread.
Fish Chowder Recipe
Ingredients
- 1 pound white fish, boned
- 2 tablespoons butter
- 1 onion, large, peeled and chopped finely
- 1 - 2 cloves garlic, peeled and crushed or finely chopped
- 4 potatoes, peeled and diced
- 10 ounces tomatoes, canned
- 2 sprigs thyme
- 2 sprigs parsley
- 1 - 2 bay leaves, or 1 bouquet garni
- salt and freshly ground black pepper
- pinch cayenne pepper
- 1 1/4 cups hot water
- 2/3 cup milk
- 1 tablespoon parsley, chopped, optional for garnish
Instructions
- Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.
- Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes.
- Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.
- Sprinkle the bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.
Nutrition
Tips:
- Haddock chowder is wonderful and this recipe works really well with haddock.
- Use any boned white fish for this except very thin fish like sole. The sole will virtually disappear into the chowder because it is very thin and will break up as it cooks.
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Look here for a recipe for cioppino, an Italian fish soup.
Fish chowder is just one of our savory fish recipes. Find them all here.
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Here are a couple of comments on this recipe transferred from the older design of the site: I loved it! by Shirley (San Mateo, CA) I used some left-over Cooked Rockfish I had already cubed for fish tacos the previous night. I had no canned tomatoes so I just diced up 2 fresh organic ones. This was good, even the kids ate it:) ——————————— Fish Chowder changes by jean (nova scotia, canada) an old , English style recipe that my family has used for years – but -!!! go easy on the tomatoes – a bit tooo much in this recipe – the chowder needs color , not an overpowering taste of tomatoes – use half the can , freeze the rest for later use . oops !!! do not use a can of tomatoes in herb/ garlic !!