Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 cup white wine
- 3 cups chicken broth
- 2 cups potatoes, peeled and diced
- 1 cup corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add onions and garlic and sauté until softened, about 5 minutes.
3. Add flour and stir until well combined.
4. Pour in white wine and chicken broth, stirring constantly to prevent lumps.
5. Add potatoes and corn and bring to a boil.
6. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
7. Add fish and cook for an additional 5 minutes, or until fish is cooked through.
8. Stir in heavy cream and season with salt and pepper to taste.
9. Ladle into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- White fish fillets can be substituted with any other firm white fish such as cod or halibut.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add bacon or pancetta for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add shrimp or scallops for a seafood medley.
Tips and tricks:
- Be sure to cut the fish into bite-sized pieces to ensure even cooking.
- Use fresh herbs such as thyme or rosemary for added flavor.
- Serve with crusty bread for dipping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large soup bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the chowder is too thick, add more chicken broth or white wine.
- If the chowder is too thin, add more flour to thicken.
Food safety advice:
- Make sure fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Fish chowder is a traditional New England dish that dates back to the 1700s.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve as a main course for lunch or dinner.
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