Quick Fish Chowder

Quick Fish Chowder

Serves 4

Chose yukon gold, red or white potatoes to make this easy chowder. Serve it with soup crackers or hunks of crusty sourdough bread.

  • 2 teaspoons safflower oil
  • 1 large onion or leek
  • 3 large potatoes, cubed
  • 2 carrots, cut into 1-inch chunks
  • 1/4 cup chopped parsley
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon sea salt
  • 6 cups water
  • 1 pound firm fish, such as cod or perch, skinned and cut into 1-inch pieces
  • Paprika for garnish
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Heat oil in a large pot. Add onion and cook until translucent. Add potatoes, carrot, parlsey, dill, salt and water. Simmer 20 minutes. For a creamier texture, purée part of the soup and return to the pot. Add fish and simmer 10 minutes more, until fish is just cooked through. Serve in bowls and garnish with paprika.

Nutritional Info: 
Per Serving:350 calories (30 from fat), 3.5g total fat, 0g saturated fat, 45mg cholesterol, 270mg sodium, 55g carbohydrate (7g dietary fiber, 6g sugar), 25g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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