The Pioneer Woman Tasty Kitchen
Profile Photo

Fish Chowder

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Simple, yet luscious. No expensive ingredients, either!

Ingredients

  • ¼ cups Olive Oil
  • 1 whole Baking Potato, Scrubbed, Peeled, And Cut Into 1/2 Inch Cubes
  • 1 whole Carrot, Finely Chopped
  • ½ whole Medium Onion, Finely Chopped
  • 1 stalk Celery Finely Chopped
  • 1 whole Red Or Green Chili Pepper, Stem And Seeds Removed, Finely Chopped
  • 3 sprigs Fresh Thyme
  • 1 cup Frozen Corn Kernels (or Corn From 1 Ear, Removed From Cob)
  • 4 cups Fish Or Seafood Stock, Plus 2 Cups More (depending On How Brothy You Like Your Soup)
  • 3 whole Fillets Of White Fish, 3 Should Be About 1 Pound Total
  • 1 Tablespoon Cornstarch
  • ½ cups Heavy Cream
  • Salt And Pepper, to taste
  • Chopped Tomato, For Garnish (optional)
  • Crusty Bread, For Serving (optional)

Preparation

Preheat a large soup pot to medium heat. Add the olive oil, potato, and carrot with a sprinkle of salt and pepper. Stir to combine.

After 4 minutes, when the carrot and potato have slightly softened, add the onion, celery, and chili pepper. Stir, and let cook for 3 minutes more until onion begins to turn translucent.

Strip the leaves from the thyme sprigs. Add the thyme leaves and corn to the vegetable mixture. Stir to combine. The vegetables should be sizzling but not browning too quickly.

Pour seafood stock over the vegetables, adding enough to cover the veggies by 1 inch. Cover the pot and bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potato is very tender.

When veggies are cooked through, add fish fillets (mine were frozen and the soup worked out perfectly) to the broth. Increase the heat to medium and cover the pot again. Cook until the fish is cooked through, about 5 minutes for thawed fish, 10-15 for frozen, depending on the thickness of your fish.

When the fish is cooked through, use a spoon to break it into pieces to distribute throughout the soup.

Combine the cornstarch with 1/2 cup of additional stock. Stir well, and add to the soup. Increase the heat to allow the soup to boil.

Stir in the heavy cream. Taste the soup, and add more salt and pepper if you’d like. If the soup is very thick, add more seafood stock to bring the soup to a consistency that you prefer.

Serve the soup with fresh tomato, extra thyme leaves, and crusty bread.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Back to Basics Butternut Squash Soup
Profile Photo by Becky Mollenkamp in Soups
This super simple recipe incorporates only the most common elements of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Roasted Garlic and Cauliflower Soup with Anchovy-Buttered Toast
Profile Photo by Denise in Soups
A healthy and delicious vegetarian soup. Packed with a ton of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Thai Coconut Tofu Vegetable Soup
Profile Photo by Joyce@Light Orange Bean in Soups
Serving this light, appetizing soup is a great way to start...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Southwestern Corn Chowder
Profile Photo by Superman Cooks in Soups
A savory yet sweet soup to warm the soul on a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Thai Coconut Soup
Profile Photo by In Good Flavor in Soups
A simple soup with a sophisticated flavor profile.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy