Creamy Fish Chowder

Rich and creamy fish chowder, packed with flavor yet easy to make! A hearty and wholesome recipe balanced out by tender potatoes and a light flaky fish.

Prep: 5

Cook: 25

Total: 30

Yield:5 servings

Equipment

Dutch oven or heavy-bottomed pot
ladle

Ingredients

2 tablespoons unsalted butter
1 yellow onion chopped
½ cup dry white wine
1 cup clam juice
2 yukon gold potatoes large
2 celery stalks chopped
1 ½ pounds skinless cod cut into 2 inch pieces
1 tablespoon fresh thyme leaves
1 teaspoon Old Bay seasoning
1 teaspoon salt
¼ teaspoon black pepper
3 cups half-and-half
¼ teaspoon fish sauce optional but recommended

Instructions

Melt butter in a dutch oven or large pot over medium heat, once melted add in the chopped onion, celery, salt and pepper. Cook for 5-7 minutes or until onion is translucent.
Add potatoes, clam juice, white wine, thyme, and old bay seasoning. Bring to a boil, reduce heat to a simmer, cover pot with lid and cook until potatoes are easily pierced with a fork, about 10 minutes.
Add cod, cover pot with lid and cook until cod is opaque and cooked through, about 5-7 minutes.
Add in the half-and-half and fish sauce, give everything a quick stir and simmer for 3-5 more minutes.
Season with additional salt and pepper, top with fresh chives and enjoy!

Notes

Make it Dairy-Free: Use olive oil instead of butter and coconut cream instead of half-and half.
Dry White Wine: Pinot Grigio or Sauvignon Blanc are preferred, look for words like "crisp" and "dry" in the description. Avoid a dessert wine or anything that might be too sweet. Use seafood or chicken stock with a splash of lemon juice instead of wine.
Types of Potatoes: Yukon Gold potatoes yield a creamy and buttery flavor, if you can't find these use yellow potatoes instead.

Nutrition

Recipe By:Sam Guarnieri