Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or fish broth
- 1 cup heavy cream
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 tsp. dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onions and garlic, and sauté until onions are translucent.
2. Add flour and thyme, and stir until flour is fully incorporated.
3. Gradually pour in chicken or fish broth, stirring constantly to prevent lumps from forming.
4. Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Add fish fillets and simmer until cooked through, about 5-7 minutes.
6. Use an immersion blender to blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
7. Stir in heavy cream and season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Bring to a boil, then reduce heat to simmer for cooking potatoes and fish
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 360
- Fat: 17g
- Carbohydrates: 29g
- Protein: 23g
Substitutions for ingredients:
- You can use any white fish fillets, such as cod, haddock, or tilapia.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use bacon instead of butter for a smoky flavor.
- Add corn or peas for a pop of color and sweetness.
Tips and tricks:
- Be sure to stir constantly when adding the broth to prevent lumps from forming.
- Use a sharp knife to cut the potatoes into even-sized pieces for even cooking.
- Don't overcook the fish or it will become tough and rubbery.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with crusty bread or oyster crackers.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Chowder is a type of soup that originated in coastal regions of France and was brought to North America by French settlers. The word "chowder" comes from the French word "chaudière," which means cauldron or cooking pot.
Flavor profiles:
- Creamy, savory, and slightly sweet from the potatoes.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A