Creamy Fish Soup Chowder Recipes

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FISH CHOWDER SOUP



Fish Chowder Soup image

Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Provided by Nagi

Categories     Soup

Time 35m

Number Of Ingredients 16

40g / 3 tbsp butter (, unsalted )
2 garlic cloves (, minced)
1 small onion (, finely chopped)
2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
1/2 cup (125ml) dry white wine ((can skip))
1/4 cup (35g) flour ( (plain / all purpose))
3 cups (750 ml) milk (, any fat %)
2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
2 cups potato (, 1.5 cm/ 0.5" cubes (~1 large potato))
1 cup corn (, frozen or canned (drained))
0.5 tsp salt (, plus more to taste)
Finely ground black pepper
600 g/1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2))
1 cup peas (, frozen)
1/4 cup green onions (, halved and finely sliced (garnish))
Crusty bread for dunking

Steps:

  • Melt butter in a large pot over medium heat.
  • Add garlic and onion, cook for 5 minutes until translucent but not golden.
  • Add carrots and stir through.
  • Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
  • Add flour and stir for 30 seconds - it will become sludgy!
  • Slow pour in broth while stirring to dissolve paste, then stir in milk.
  • Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
  • Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
  • Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
  • Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
  • Serve, garnished with green onions and crusty bread on the side for dunking!

Nutrition Facts : Calories 418 kcal, Carbohydrate 39 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 431 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

CREAMY FISH CHOWDER



Creamy Fish Chowder image

WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 3-1/2 cups.

Number Of Ingredients 11

1/3 cup chopped onion
1 tablespoon butter
2 cups chicken broth
1-1/2 cups diced potatoes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons mashed potato flakes
2 cups milk
1/2 pound cod or haddock fillets, cut into 1/2-inch pieces
2 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.

Nutrition Facts :

RICH SEAFOOD CHOWDER



Rich Seafood Chowder image

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish. Substitute half-and-half or heavy cream for all or part of the milk to make this soup even richer. -Anita Culver, Royersford, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 tablespoons butter
1 small onion, chopped
1 celery rib, chopped
1 medium carrot, shredded
2 tablespoons all-purpose flour
1/2 cup 2% milk
3 cups seafood stock
1 medium potato, peeled and diced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
2 cans (6-1/2 ounces each) chopped clams, drained
2 cans (6 ounces each) lump crabmeat, drained
1 package (8 ounces) cream cheese, cubed
Minced fresh parsley

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes. , Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Nutrition Facts : Calories 272 calories, Fat 15g fat (8g saturated fat), Cholesterol 164mg cholesterol, Sodium 1076mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

HEARTY FISH CHOWDER FROM REYNOLDS WRAP®



Hearty Fish Chowder from Reynolds Wrap® image

This creamy, hearty chowder is a hassle-free meal for a busy day ahead.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h20m

Yield 6

Number Of Ingredients 13

2 medium potatoes, chopped
1 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of celery soup
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen baby lima beans
1 ½ cups chicken broth
⅓ cup dry white wine or chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen cod or other whitefish fillets
1 (14.5 ounce) can stewed tomatoes, undrained
⅓ cup nonfat dry milk powder
1 Reynolds® Slow Cooker Liner

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  • Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  • Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
  • Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 46.3 g, Cholesterol 40.6 mg, Fat 3.5 g, Fiber 6.7 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 1022 mg, Sugar 10.9 g

CREAMY FISH CHOWDER



Creamy Fish Chowder image

This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had.

Provided by UNCLE ALBIE

Categories     Chowders

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs fish fillets, cod, tilapia
4 tablespoons butter
1 cup celery, diced
2 medium onions, sliced and halved
1 cup carrot, sliced
2 cups potatoes, diced
1 cup corn
4 cups chicken stock
1/2 teaspoon salt
2 teaspoons black pepper
1 teaspoon hot sauce
2 teaspoons Old Bay Seasoning
roux
2 cups half-and-half cream

Steps:

  • Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
  • Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
  • Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
  • Serve with crispy bread or crackers.

Nutrition Facts : Calories 359.6, Fat 15.6, SaturatedFat 8.6, Cholesterol 103.6, Sodium 521.2, Carbohydrate 22.1, Fiber 2.5, Sugar 5.3, Protein 32.7

CREAMY FISH CHOWDER WITH RED BELL PEPPERS



Creamy Fish Chowder With Red Bell Peppers image

You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.

Provided by Golden Sunflower

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb haddock or 1 lb perch
3 tablespoons butter
3 medium tomatoes, each cut into 8 wedges
2 medium onions, coarsely chopped
1 red pepper, thinly sliced, you can also use green
1 cup dry white wine or 1 cup water
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 cup whipping cream
fresh lemon juice

Steps:

  • Cut fish into 1 inch cubes. Set aside.
  • Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
  • Add fish, wine or water, salt and thyme. Simmer 10 minutes.
  • Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
  • Heat to boiling. Taste and add fresh lemon juice.
  • Enjoy!

Nutrition Facts : Calories 482.9, Fat 32.4, SaturatedFat 19.6, Cholesterol 158.9, Sodium 767.2, Carbohydrate 14.5, Fiber 2.7, Sugar 6.7, Protein 24.4

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