Fish Chowder (#356)

Name: Fish Chowder (#356)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 ounces white fish (e.g., cod), cubed; 1 cup potatoes, diced; 1/2 cup onion, diced; 4 cups fish broth (or vegetable broth); 1/2 cup heavy cream; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Servings4
Prep time15 min
Cook time30 min
Total time45 min

Diet tags

gluten-free omnivore pescatarian

Ingredients

8 ounces white fish (e.g., cod), cubed
1 cup potatoes, diced
1/2 cup onion, diced
4 cups fish broth (or vegetable broth)
1/2 cup heavy cream
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a large pot over medium heat, heat olive oil, add onion, and sauté until softened, about 5 minutes.
Add potatoes, fish broth, salt, and pepper, bring to a boil, then simmer for 15 minutes until potatoes are tender.
Add fish and heavy cream, cooking for 5-7 minutes until fish is flaky (internal temperature 145°F).
Divide into four bowls and serve hot.

Recipe notes

Fish Chowder (#356)

Basic Information

Servings: 4
Serving Size: 1 cup
Difficulty: 3
Budget: 3
Prep Time: 15
Cook Time: 30
Total Time: 45
Meal Type: Main Dish

Diet Types

Omnivore
Pescatarian
Gluten-Free

Equipment

Large pot
Measuring cups

Ingredients

8 ounces white fish (e.g., cod), cubed
1 cup potatoes, diced
1/2 cup onion, diced
4 cups fish broth (or vegetable broth)
1/2 cup heavy cream
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a large pot over medium heat, heat olive oil, add onion, and sauté until softened, about 5 minutes.
Add potatoes, fish broth, salt, and pepper, bring to a boil, then simmer for 15 minutes until potatoes are tender.
Add fish and heavy cream, cooking for 5-7 minutes until fish is flaky (internal temperature 145°F).
Divide into four bowls and serve hot.