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.

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.

Course Main Course, Soup
Cuisine Burmese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Sharon Chen

Ingredients

  • 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

Instructions

  1. 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.

  2. Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.

  3. While fish is baking, add chicken bone broth in a large saucepan and bring to a rapid boil.

  4.  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.

  5. 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.

  6. Return chowder base into the same saucepan.

  7. Use a fork to break cooked fish into small pieces and transfer fish pieces into the chowder base.

  8. Add Old Bay Seasoning and stir well. Simmer for 5 more minutes over medium heat.

  9. Serve with a squeeze of lemon juice and toasted bread.