Creamy Smoked Fish And Potato Chowder
A rich and comforting seafood soup featuring flaked smoked whitefish, tender potatoes, and a velvety cream base.
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Ingredients
- 400 grams Smoked Haddock or Trout
- 500 grams Yukon Gold Potatoes, cubed
- 1 medium Yellow Onion, finely diced
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 750 milliliters Fish Stock or Clam Juice
- 200 milliliters Heavy Cream
- 2 tablespoons Fresh Chives, chopped
- 1 piece Bay Leaf
- 1/2 teaspoon Black Pepper
- 1 stalk Celery Stalk, diced
Instructions
- 1
Melt the butter in a large heavy-bottomed pot over medium heat.
- 2
Add the onion and celery, sautéing for 5 minutes until softened but not browned.
- 3
Stir in the flour and cook for 1-2 minutes to create a light roux.
- 4
Gradually whisk in the fish stock to avoid lumps, then add the cubed potatoes and bay leaf.
- 5
Bring to a gentle simmer and cook for 12-15 minutes until the potatoes are fork-tender.
- 6
Flake the smoked fish into bite-sized pieces, removing any skin or bones, and add to the pot.
- 7
Pour in the heavy cream and simmer for an additional 3-5 minutes until the soup thickens slightly.
- 8
Remove the bay leaf, season with black pepper, and garnish with fresh chives before serving.
Nutrition per Serving
420
Calories
28g
Protein
32g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
890mg
Sodium
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