Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 can diced tomatoes (14.5 oz.)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 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
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add the flour and dried thyme to the pot and stir until the flour is fully incorporated.
3. Pour in the chicken or fish broth and stir until the mixture is smooth. Bring the mixture to a simmer and let it cook for 5 minutes.
4. Add the diced tomatoes to the pot and stir to combine. Let the mixture cook for another 5 minutes.
5. Add the white fish to the pot and stir gently to combine. Let the mixture cook for 5-7 minutes or until the fish is cooked through.
6. Pour in the heavy cream and stir to combine. Let the mixture simmer for another 5 minutes.
7. Season the chowder with salt and pepper to taste.
8. Ladle the chowder 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: 375
Fat: 24g
Carbohydrates: 14g
Protein: 27g
Sodium: 620mg
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Chicken or fish broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes to the chowder for a heartier meal.
- Use canned salmon instead of white fish for a different flavor.
- Add corn or other vegetables for added texture and flavor.
Tips and tricks:
- Be gentle when stirring the fish to avoid breaking it apart.
- Use fresh herbs for added flavor.
- Serve the chowder with crusty bread for dipping.
Storage instructions:
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chowder in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Roasted vegetables, garlic bread
Troubleshooting advice:
If the chowder is too thick, add more broth or milk to thin it out. If it is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Chowder is a traditional seafood dish that originated in the Northeastern United States in the 18th century.
Flavor profiles:
Savory, creamy, tomato-based
Serving suggestions:
Serve the chowder as a main course for lunch or dinner.
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