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Recipe from Stacy Oden
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55 min
2022-08-15-9eju1o-soup-with-salmon-and-potatoes
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Updated 11.11.2022
Fish Chowder is one of the versions of the staple Chowder soup in American cuisine. This recipe stays close to the New England version, using potatoes and heavy cream instead of flour while allowing you to customize the recipe with the desired type of fish or seasoning. Let’s take a look at how easy it is to make your whole day with this delicacy!

Ingredients
servings

  • Clam juice
    2 cups
  • Firm white fish
    2 lbs.
  • Yellow onions
    2 cups
  • Yukon Gold potatoes (large)
    3 pcs.
  • Heavy cream
    1,5 cups
  • Butter
    1 tbsp.
  • Thyme
    1 tbsp. or tsp.
  • Chopped fresh parsley
    2 tbsp.
  • Dry white wine (optional)
    0,5 cup
  • Bay leaves
    1 leaf
  • Salt and pepper
    to taste

Nutrition facts per 100 g

  • Calories

    650 kcal

  • Protein

    43 g

  • Fat

    36 g

  • Carbohydrates

    34 g

Method

  • Over medium heat, melt butter with oil in a deep pot. In it, throw diced onions and saute them. Then, pour in your prеferrеd wine and keep cooking until thе liquid reduces by hаlf.

  • Pour in the clam juice, add cut potatoes with bay leaves and thyme. Season to taste with salt&pepper, plus a seafood seasoning of choice. Simmer the mixture over medium heat, until potatoes are just starting to soften.

  • Now, bring out a different saucepan to warm up the cream until it’s steamy, but not boiling, as it will start to curdle if otherwise. Then pour it over the potatoes and add the fish into the pot, keeping everything on low heat with the lid uncovered and do not let it reach a boil. After around 10 minutes, the fish should be cooked through. This is when you can remove the pot from the stove, sprinkle some parsley and let the flavours develop for half an hour before serving.

  • Serve with oyster crackers and grilled bread, sprinkle parsley for decoration.

Notes

  • Flour, a traditional ingredient in chowders, is not needed for this recipe, as we're gonna use the starch from the potatoes and heavy cream as thickening agents for the consistency.

  • Clam juice will be used instead of the usual fish stock for its specific, rich, and saturated flavour.

Bon Appetit!

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