Creamy Wholesome Fish Chowder That’s Quick and Easy
If we had to describe this fish chowder in five words, we’d say it’s wholesome, healthy, creamy, quick, and easy. When it comes to critiquing a seafood soup, we’d say this recipe ticks all the boxes of what a fish chowder should be.
How to Make Homemade Fish Chowder in 5 Easy Steps
When you order chowder at a restaurant or have it prepared for you, it may be so delicious that it seems making a homemade chowder could be a lot of work. This recipe proves that it isn’t.
Step One: Prepare and Bake the Seafood
The first step to making fish chowder is to get your fish baking in the oven (for approximately 15 minutes or so). We’ve used tilapia for this recipe, but you can use any other fish or seafood you like.
Step Two: Cook the Chowder Base
While the fish is baking, you can make the chowder base. All you need to do is get out a saucepan, pour in the bone broth, and bring carrots, potatoes, and broth to a boil and cook until tender.
Step Three: Blend the Chowder Base (So It’s Creamy and Smooth)
Once cooked, transfer the vegetables and broth to a blender, add cilantro and onion, and blend until smooth. You now have a simple but delicious chowder base (that you can make over and over again for any seafood soup recipe).
Step Four: Add Fish and Seasonings
By now, your fish should be thoroughly baked and ready to go into the soup base. Using a fork, break apart the cooked fish into small pieces and transfer to the chowder base. Add Old Bay Seasoning, stir, and simmer for five minutes.
Step Five: Dish Up, Garnish, and Enjoy
You’ve officially made a delicious fish chowder. Pour a generous serving into a bowl, garnish with a lemon wedge and pair with a slice of toasted bread. Enjoy!
Creamy Wholesome Fish Chowder
Learn how to make a creamy, wholesome fish chowder with bone broth in five simple steps. Only nine simple ingredients, six generous portions, ready in 45.
- 1 pound tilapia fillet (I used 4 frozen fillets)
- 1 pound yellow potatoes
- 12 ounces carrots
- 1 small bunch of fresh cilantro
- 1/2 cup white onion chopped
- 8 cups Kettle & Fire Chicken Bone Broth (4 cartons)
- Olive oil, salt and pepper
- 2 teaspoons Old Bay Seasoning
- Lemon wedges for serving
Preheat oven to 350°F. Thaw fish and pat dry with a paper towel. Brush fish with olive oil. Sprinkle a dash of salt and pepper on each fillet.
Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.
While fish is baking, add chicken bone broth in a large saucepan and bring to a rapid boil.
Peel and chop up carrots and potatoes. Place them in the boiling bone broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
Transfer vegetables and just enough broth into a blender, add cilantro and onion, and blend for 10 seconds or until smooth. Now you’ve made a wholesome chowder base.
Return chowder base into the same saucepan.
Use a fork to break cooked fish into small pieces and transfer fish pieces into the chowder base.
Add Old Bay Seasoning and stir well. Simmer for 5 more minutes over medium heat.
Serve with a squeeze of lemon juice and toasted bread.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook