Creamy Fish and Corn Potato Chowder
A hearty and creamy chowder packed with fish, corn, and potatoes, perfect for a cozy meal.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
Ingredients
Main Ingredients
- 1 lb white fish fillets cut into bite-sized pieces
- 2 cups corn kernels fresh or canned
- 2 cups diced potatoes
- 1 onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
Preparation
- Dice the onion, mince the garlic, and cut the potatoes into small cubes. If using fresh corn, shuck the corn cobs and remove the kernels.
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Stir in potatoes and corn, then add chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Gently stir in the heavy cream and add fish pieces. Simmer until fish is cooked through, about 10 minutes.
- Season the chowder with salt and pepper to taste. Adjust seasoning as needed.
Serving
- Ladle the chowder into bowls, garnish with freshly chopped parsley or chives, and serve hot.
Storage
- Allow chowder to cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
- To reheat, warm gently on the stove over low heat, stirring occasionally, until heated through.
Notes
Pro Tips: Use fresh fish for best flavor. Let chowder simmer gently to avoid overcooking. Consider adding a splash of lemon juice at the end.
Ingredient Substitutions: Use coconut milk for a dairy-free option. Try different seafood like shrimp or scallops.
How to Serve: Pair with crusty bread or a simple side salad.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare and refrigerate the base, then add fish when reheating to keep it tender.
Ingredient Substitutions: Use coconut milk for a dairy-free option. Try different seafood like shrimp or scallops.
How to Serve: Pair with crusty bread or a simple side salad.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare and refrigerate the base, then add fish when reheating to keep it tender.