Mangu

fish-chowder

Next Dish: Smørbrød

Fish Chowder is a hearty soup traditionally made with fish, potatoes, onions, and sometimes other vegetables, simmered in a broth typically made from water, fish stock, or milk. It is a staple dish in maritime regions, particularly in the northeastern United States and Atlantic Canada. The dish's origins can be traced back to British and French settlers in these regions. Variations of fish chowder include corn chowder and clam chowder.

clam juice

butter

salt

garlic

dried pepper

fresh parsley

onion

Recipe

Ingredients:

  • 2 tablespoons butter

  • 1 medium onion, chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 cups peeled and diced potatoes

  • 2 cups fish stock or clam juice

  • 1 bay leaf

  • 1 pound white fish fillets, cut into bite-sized pieces

  • 1 cup heavy cream

  • 1 cup corn kernels

  • Fresh parsley for garnish


Instructions:

  1. In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.

  2. Stir in the thyme, salt, and pepper. Add the potatoes, fish stock or clam juice, and bay leaf. Bring to a boil.

  3. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 minutes.

  4. Add the fish to the pot. Cook until the fish is opaque and flakes easily with a fork, about 5 minutes.

  5. Stir in the heavy cream and corn. Cook until heated through, about 5 minutes more.

  6. Ladle the chowder into bowls. Garnish with fresh parsley before serving.