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Bowl of creamy fish chowder with potatoes, corn, and garnished with fresh herbs.

Fish Chowder with Potatoes and Corn

A hearty fish chowder with potatoes and corn. This dish is simple to make and full of flavor.
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Temps de préparation 15 minutes
Temps de cuisson 30 minutes
Temps total 45 minutes
Portions: 4 bowls
Type de plat: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Chowder
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups potatoes, diced
  • 1 cup corn kernels fresh or frozen
  • 4 cups fish or vegetable broth
  • 1 lb white fish fillets, cut into chunks
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped for garnish

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Add potatoes and corn to the pot. Stir to combine.
  3. Pour in the broth and bring to a simmer. Cook until potatoes are tender.
  4. Add fish chunks and cook for 5-7 minutes, until fish is opaque and flakes easily.
  5. Stir in heavy cream, salt, and pepper. Heat through but do not boil.
  6. Garnish with fresh parsley before serving.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtéines: 25gFat: 18gLipides saturés: 10gCholéstérol: 85mgSodium: 800mgPotassium: 700mgFibre: 3gSucre: 4gVitamine A: 15IUVitamine C: 20mgCalcium: 10mgFer: 8mg

Notes

For a thicker chowder, mash some of the potatoes before adding the fish.

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