Fish Chowder with Creamy Potatoes

Fish chowder has long been celebrated as a comforting, hearty dish that warms the soul, especially during chilly evenings. The creamy texture, combined with the delicate flavors of fresh fish and vegetables, makes it a family favorite across many households. Not only is fish chowder a satisfying meal, but it also allows for versatility in ingredients and preparation methods, catering to various taste preferences.

Warm up your evenings with this Luscious Creamy Fish Chowder with Potatoes, a heartwarming dish that combines delicate fish and hearty vegetables in a rich, creamy base. Featuring fresh, high-quality ingredients like cod or haddock, Yukon Gold potatoes, and aromatic herbs, this chowder is not just comforting but also nutritious. Perfect for cozy family dinners or gatherings, it’s a versatile recipe that can be customized to suit your taste. Get ready to enjoy this delightful bowl of goodness that embodies home cooking!

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Ingredients

1 lb (450g) white fish fillets (cod, haddock, or tilapia), cut into bite-sized pieces

4 medium potatoes, peeled and diced

1/2 cup onion, finely chopped

1/2 cup celery, finely chopped

2 cloves garlic, minced

4 cups fish stock (or vegetable stock)

1 cup heavy cream

1 cup whole milk

1/2 tsp smoked paprika

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1 bay leaf

2 tablespoons butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the onions, celery, and garlic, cooking until they are soft and translucent, about 5-7 minutes.

Add Potatoes: Stir in the diced potatoes and cook for an additional 5 minutes, allowing the vegetables to meld together.

Pour in the Stock: Add the fish stock, smoked paprika, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

Add the Fish: Once the potatoes are cooked, gently add the fish pieces into the chowder. Cook for another 5-7 minutes until the fish is cooked through and flakes easily with a fork.

Creamy Element: Lower the heat and stir in the heavy cream and whole milk. Allow the chowder to warm up but be careful not to boil it. Taste and season with salt and pepper as desired.

Serve: Remove the bay leaf, ladle the chowder into bowls, and garnish with fresh parsley.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings