Spring Pea Fish Chowder

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

You need 1 ingredient. The key ingredients include: ["3 leeks, white and pale green parts only, tough outer layer removed", "2 Tbsp. extra-virgin olive oil", "1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2"" in diameter)", "2 tsp. kosher salt, divided", "1 1/2 tsp. freshly ground black pepper, plus more", "1 cup pure clam juice", "2 bay leaves", "1 lb. skinless halibut or cod fillet, cut into 2x1"" pieces", "1 cup heavy cream", "1 (10-oz.) bag frozen sweet peas, thawed", "1 Tbsp. fresh lemon juice", "Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving)"].

Yes, Spring Pea 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.