Country Fish Chowder Recipe

Recipe By Slurrp

Country Fish Chowder is a hearty and comforting soup made with fresh fish, potatoes, onions, and bacon. This creamy chowder is packed with flavors and textures, making it the perfect dish for a cozy dinner. The fish is cooked until tender and flaky, while the potatoes add a creamy and starchy element. The onions and bacon add a savory and smoky flavor, creating a delicious balance. Serve this chowder with crusty bread for a complete and satisfying meal.

4.4
11 Rating -
Rate
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Country Fish Chowder
plan
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ingredients serve

Ingredients for Country Fish Chowder Recipe

  • 0.40 Slices Bacon, Chopped
  • 1/10 Onion, Diced
  • 0.40 Potatoes, Peeled And Diced
  • 1/10 pound White Fish Fillets, Cut Into Chunks
  • 0.40 cup Chicken Broth
  • 1/10 cup Milk
  • 1/10 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as needed Optional: Fresh Herbs For Garnish

Directions: Country Fish Chowder Recipe

Cooking Directions

  • STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
  • STEP 2.Add the onions to the pot and cook until they are soft and translucent.
  • STEP 3.Add the potatoes, fish, and chicken broth to the pot. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender and the fish is cooked through.
  • STEP 4.Remove half of the potatoes and fish from the pot and blend until smooth. Return the mixture to the pot and stir well.
  • STEP 5.Add the milk, cream, and cooked bacon to the pot. Season with salt, pepper, and any additional herbs or spices.
  • STEP 6.Simmer the chowder for another 10 minutes to allow the flavors to meld together.
  • STEP 7.Serve the Country Fish Chowder hot with crusty bread on the side.

Cooking Tips

  • Use a firm white fish, such as cod or haddock, for the best results.
  • Feel free to add other vegetables like carrots or celery for extra flavor and texture.
  • If you prefer a thicker chowder, you can add a roux made with butter and flour to the pot.

Storage and Serving

  • Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chowder on the stovetop over low heat, stirring occasionally.
  • Garnish the chowder with fresh herbs, such as parsley or dill, before serving for an extra pop of flavor.
Nutrition
value
32
calories per serving
< 1 g Fat1 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    1g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    < 1mg
  • Vitamin A
    106mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    24mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp