Fish Chowder Soup
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.92 out of 5 stars
(74)
Ingredients
5 servings
- 40g / 3 tbsp butter (, unsalted )
- 2 garlic cloves (, minced)
- 1 small onion (, finely chopped)
- 2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
- 1/2 cup (125ml) dry white wine (can skip)
- 1/4 cup (35g) flour ( (plain / all purpose)
- 3 cups (750 ml) milk (, any fat %)
- 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
- 2 cups potato (, 1.5 cm/ 0.5" cubes (~1 large potato)
- 1 cup corn (, frozen or canned (drained)
- 0.5 tsp salt (, plus more to taste)
- Finely ground black pepper
- 600 g/1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2)
- 1 cup peas (, frozen)
- 1/4 cup green onions (, halved and finely sliced (garnish)
- Crusty bread for dunking
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Preparation
Step 1
Melt butter in a large pot over medium heat.
Step 2
Add garlic and onion, cook for 5 minutes until translucent but not golden.
Step 3
Add carrots and stir through.
Step 4
Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
Step 5
Add flour and stir for 30 seconds - it will become sludgy!
Step 6
Slow pour in broth while stirring to dissolve paste, then stir in milk.
Step 7
Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
Step 8
Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
Step 9
Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
Step 10
Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
Step 11
Serve, garnished with green onions and crusty bread on the side for dunking!
Step 12
Save recipe for the next time?
