Craving a comforting and wholesome meal? This Creamy Potato and White Fish Chowder is a perfect choice for your soup dinner recipes collection. It’s a remarkably easy-to-make, flavorful dish that will quickly become a family favorite.
Key Ingredients & Substitutions:
- White Fish Fillets: Cod, haddock, or pollock work wonderfully.
- Potatoes: Yukon Gold or red potatoes are ideal.
- Milk: Whole milk or 2% milk is best for creaminess.
- Vegetable Broth: Chicken broth is a fine substitute.
- Onion & Celery: Essential aromatics for flavor.
Ingredients:
Main:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 3 medium potatoes, peeled and diced (about 3 cups)
- 1 pound white fish fillets, cut into 1-inch pieces
- 2 cups milk
- 1/4 cup all-purpose flour
- 1/2 cup cold water
Spices:
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, whisk
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5-7 minutes. This step builds the flavor base for your soup dinner recipes.
2. Simmer Potatoes
Pour in the vegetable broth and add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes. Ensure the potatoes are cooked through for a smooth chowder.
3. Add Fish and Milk
Gently add the fish pieces to the pot. Stir in the milk and bring the mixture to a gentle simmer. Be careful not to boil, as this can curdle the milk. This is where your soup dinner recipes get their creamy texture.
4. Thicken the Chowder
In a small bowl, whisk together the flour and cold water until smooth to create a slurry. Gradually whisk the slurry into the simmering chowder. Continue to cook, stirring constantly, until the chowder thickens to your desired consistency, about 2-3 minutes.
5. Season and Serve
Season the chowder with salt and black pepper to taste. Ladle the warm Creamy Potato and White Fish Chowder into bowls. Garnish with fresh parsley if you like. Enjoy your delicious soup dinner recipes!
Variation Ideas:
- Add a cup of frozen corn or peas for extra vegetables.
- Include a pinch of cayenne pepper for a subtle kick.
- Stir in a couple of tablespoons of cream cheese at the end for an even richer chowder.
Storage Instructions:
Store any leftover Creamy Potato and White Fish Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You might need to add a splash of milk or broth if it has thickened too much.
Frequently Asked Questions (FAQ):
Can I use frozen fish?
Yes, you can use frozen fish. Thaw it completely and pat it dry before adding it to the chowder.
What kind of potatoes are best?
Yukon Gold or red potatoes are recommended as they hold their shape well and contribute to a creamy texture.
Can I make this chowder dairy-free?
You can substitute the milk with a dairy-free alternative like unsweetened almond milk or oat milk, though the consistency and flavor will be slightly different.
How can I make it thicker?
If your chowder isn’t thick enough, you can create another small slurry with flour and water and slowly whisk it in, simmering until it thickens.
Is this a good make-ahead meal?
This chowder is best enjoyed fresh, but it can be made a day in advance. The fish might become a bit flakier upon reheating.
Can I add other vegetables?
Absolutely! Diced carrots, leeks, or bell peppers would be delicious additions to this soup dinner recipe.