Fish Chowder with Creamy Potatoes

There's something inherently comforting about a warm bowl of chowder, especially on a chilly evening. Fish chowder, with its creamy texture and robust flavors, stands out as a quintessential comfort food that not only warms the soul but also delights the palate. This dish is a celebration of the sea, marrying fresh fish with wholesome ingredients to create a meal that feels like a warm hug on a cold day. The Creamy Comfort Fish Chowder, in particular, encapsulates this essence, boasting a luscious blend of textures and tastes that leave you craving more.

Warm up your evenings with this creamy comfort fish chowder that’s perfect for chilly days. Featuring fresh white fish nestled in a luscious base of cream and milk, this hearty dish is packed with potatoes, aromatic vegetables, and fragrant herbs. It's simple to make and can be easily adapted to include your favorite seafood or veggies. Serve with crusty bread for a delightful meal that feels like a warm hug in a bowl. Dive into this comforting recipe and enjoy the rich tradition behind chowder!

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Ingredients

1 pound firm white fish (like cod or haddock), skinned and cubed

4 medium potatoes, peeled and diced

1 medium onion, finely chopped

2 ribs celery, diced

2 cloves garlic, minced

4 cups fish stock or clam juice

1 cup heavy cream

1 cup whole milk

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and black pepper, to taste

1 tablespoon lemon juice

Fresh parsley, for garnish (optional)

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and celery. Sauté for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.

Cook Potatoes: Add the diced potatoes to the pot. Stir in the fish stock or clam juice, then bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.

Add Fish: Gently fold the cubed fish into the pot. Let it cook for approximately 5-7 minutes, or until the fish is opaque and easily flakes with a fork.

Finish with Cream: Stir in the heavy cream and whole milk. Add the dill, smoked paprika, lemon juice, salt, and black pepper. Allow the chowder to simmer for an additional 5 minutes to heat through.

Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired. Serve with crusty bread or crackers on the side.

Prep Time, Total Time, Servings:

15 minutes | 40 minutes | Serves 4-6