Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Unsalted Butter; 1/2 cups Onion, Chopped; 2 whole Carrots, Chopped; 2 stalks Celery, Sliced; 6 whole New Potatoes, Diced; 3 cloves Garlic, Minced; 2 Tablespoons Flour; 2 cups Chicken Or Vegetable Stock; 2 cups Dry White Wine; 1 teaspoon Dried Tarragon; 2 whole Tilapia Fillets (Fresh Or Frozen); 2 Tablespoons Heavy Cream

Servings: persons

4 Tablespoons Unsalted Butter
1/2 cups Onion, Chopped
2 whole Carrots, Chopped
2 stalks Celery, Sliced
6 whole New Potatoes, Diced
3 cloves Garlic, Minced
2 Tablespoons Flour
2 cups Chicken Or Vegetable Stock
2 cups Dry White Wine
1 teaspoon Dried Tarragon
2 whole Tilapia Fillets (Fresh Or Frozen)
2 Tablespoons Heavy Cream

1
1. Melt butter in large saucepan or Dutch oven. Saute onion, carrots, celery and potatoes over high heat until the potatoes are fork-tender.
2
2. Reduce heat to medium-high, add garlic and saute a few more minutes. Sprinkle flour over veggies, stirring to coat and cook for 2-3 minutes.
3
3. Add the stock, white wine and tarragon. Bring to a boil and cook for about 10 minutes.
4
4. Slip in the fish fillets and reduce the heat to let it simmer just until the fish is cooked. Stir gently to break up the fillets into bite-size pieces. Stir in the heavy cream just to thicken a bit.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Tablespoons Unsalted Butter, 1/2 cups Onion, Chopped, 2 whole Carrots, Chopped, 2 stalks Celery, Sliced, and more.

Yes, Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Chowder

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