Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 fennel bulb, trimmed and diced
- 2 cups chicken or fish stock
- 1 cup heavy cream
- 1 tbsp. fresh thyme leaves
- 2 tbsp. butter
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add diced potatoes and fennel to the pot and stir to combine. Cook for 5-7 minutes, until vegetables are slightly softened.
3. Pour in chicken or fish stock and bring to a boil. Reduce heat to low and let simmer for 15-20 minutes, until potatoes are fully cooked.
4. Using an immersion blender or a regular blender, puree the soup until smooth. Return to the pot and add in the heavy cream and fresh thyme leaves. Stir to combine.
5. Add the bite-sized fish pieces to the pot and let cook for 5-7 minutes, until fish is fully cooked and flakes easily with a fork.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the suggested fish
- Vegetable stock can be used in place of chicken or fish stock
- Half and half can be used in place of heavy cream
Variations:
- Add in cooked bacon or pancetta for added flavor
- Use leeks in place of onions for a milder flavor
- Add in corn or carrots for added texture and sweetness
Tips and tricks:
- Be sure to fully cook the potatoes before adding in the fish to ensure even cooking
- Use an immersion blender for a smoother texture, or leave chunky for a heartier soup
- Serve with crusty bread for dipping
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Fresh thyme leaves, chopped parsley, or croutons
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more stock or cream to thin it out. If it is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Be sure to fully cook the fish to avoid any risk of foodborne illness.
Food history:
Chowder is a traditional New England soup that has been around since the 1700s. It was originally made with fish, potatoes, and milk or cream.
Flavor profiles:
Creamy, savory, slightly sweet from the fennel
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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