This Hearty Fish Chowder is a quick and easy soup you can serve up any night of the week in under an hour! Serve it up with a salad and crusty bread!
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In my post from yesterday I told you about my thoughts on the KitchenAid Tri-Ply Stainless Steel 10-Piece Set, and what a joy they were to cook with! When they arrived at my door I immediately gave the set a good workout cooking up some new recipes like this delicious fish chowder that I have been waiting to share with you!
While making the homemade stock for this chowder I found the measuring lines inside the pots so helpful. This is my absolute favourite feature! That and the glass lids, so I could keep an eye on my soup without removing the lid.
This Hearty Fish Chowder recipe is going to be making an appearance around here quite a few times this fall & winter. This is because earlier in the summer my husband & I went on an ocean fishing trip and we came home with A LOT of Pacific Salmon and Halibut, and the pieces are so large that we end up with dinner leftovers. And left over cooked fish is PERFECT for chowders! Really, what better fish than salmon and halibut for a chowder?! So hearty and scrumptious.
But if you don’t have left over fish in your fridge, you can use fresh fish for this recipe…any kind would work – cod, halibut, salmon, haddock – your choice! And with just a few more simple ingredients you can have this Hearty Fish Chowder on your table in about an hours time!Print
- 3 tbsp butter
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 bay leaf
- 1/4 tsp paprika
- 2 tbsp flour
- 2 cups chicken stock (I like to use homemade)
- 1 1/4 cups light cream or whole milk
- 1/4 cup dry white wine
- 1/4 tsp hot sauce
- salt & pepper
- 1 cups can corn (or 11/2 frozen corn niblets)
- 2 cups grated cheddar cheese
- 1 cup shredded fish (I used salmon and halibut)
- In a skillet melt the butter, then add the onion, potato, bay leaf and paprika. Cook for about 5 minutes, or until the onions are soft but not browned.
- Add the flour, mix well, and cook for about 1 minute.
- Then whisk in the chicken stock and milk. Bring to a boil then reduce heat, and simmer the soup for about 20 minutes, making sure to stir often.
- After this time, add the wine, hot sauce, corn and fish. Simmer until everything is warmed through, about 5 minutes.
- Remove the bay leaf, and remove the soup from the heat.
- Stir in the cheese until melted.
- Serve and enjoy!
Have a delicious day!
Disclosure: While I did receive a KitchenAid Tri-Ply Stainless Steel 10-Piece Set for review, I did not accept any compensation for my review. All the opinions and thoughts that I stated here in my post, are mine and true, as I only share products that I personally endorse and use in my home. And I think these pots are great…they’re getting a workout! And you need to try this chowda…it’s gooooood!