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Quick Fish Chowder

Serves 4
Time 40 min
Chose Yukon Gold, red or white potatoes to make this easy chowder. Serve it with soup crackers or hunks of crusty sourdough bread.
Ingredients
  • 2 teaspoons canola oil
  • 1 large onion or leek
  • 3 large potatoes, cubed
  • 2 carrots, cut into 1-inch chunks
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon fine sea salt
  • 1 pound firm fish, such as cod or perch, skinned and cut into 1-inch pieces
  • Paprika for garnish
  • 1/2 bunch lacinato kale, stemmed and cut into 2-inch pieces
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Method

Heat oil in a large pot.

Add onion and cook until translucent.

Add potatoes, carrot, parlsey, dill, salt and 6 cups water.

Simmer 20 minutes. For a creamier texture, purée part of the soup and return to the pot.

Add fish and kale and simmer 10 minutes more, until fish is just cooked through.

Serve in bowls and garnish with paprika.

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.
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  • 2 teaspoons canola oil
  • 1 large onion or leek
  • 3 large potatoes, cubed
  • 2 carrots, cut into 1-inch chunks
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon fine sea salt
  • 1 pound firm fish, such as cod or perch, skinned and cut into 1-inch pieces
  • Paprika for garnish
  • 1/2 bunch lacinato kale, stemmed and cut into 2-inch pieces
Shop with Prime

Exclusively for Prime members in select ZIP codes.