Craving a warm bowl of seafood goodness? This Ina Garten Fish Chowder recipe delivers creamy comfort. Flaky fish meets tender potatoes in every spoonful.
Try how to make Ina Garten Fish Chowder today. Get the ingredients for Ina Garten Fish Chowder and cozy up!
My Story With This Comforting Fish Chowder
Winter hit hard last year. I craved something hearty. Found Ina Garten’s fish chowder inspiration. Simmered my first pot on a snowy evening.
The house smelled like the ocean. My family slurped seconds. Now it’s our cold-day hero. What’s your chowder story?
Equipment List
- Large Dutch oven or soup pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender (optional)
- Ladle for serving
Recipe Overview
- Recipe Name: Ina Garten Fish Chowder
- Servings: 6
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Course: Main Dish or Soup
- Cuisine: American Seafood
- Calories: 320 kcal per serving
Ingredients for Ina Garten Fish Chowder
- 1 lb firm white fish (cod or haddock), cut into chunks
- 2 cups diced potatoes (Yukon gold best)
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 cups fish stock or clam juice
- 1 ½ cups heavy cream
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- ½ cup corn kernels (optional sweetness)
Instructions for Ina Garten Fish Chowder
1. Prep the Veggies
Dice potatoes, onion, celery. Mince garlic. Pat fish dry. Season lightly with salt.
2. Sauté the Base
Melt butter in pot over medium heat. Add onion, celery, garlic. Cook 5 minutes until soft.
3. Add Potatoes and Stock
Stir in potatoes, fish stock, bay leaf, thyme. Bring to simmer. Cook 10 minutes.
4. Simmer the Fish
Add fish chunks gently. Simmer 5-7 minutes until fish flakes easy. Don’t stir much.
5. Stir in Cream
Pour in heavy cream and corn. Heat through 3 minutes. Avoid boiling. Season with salt, pepper.
6. Finish and Serve
Remove bay leaf. Stir in parsley. Ladle into bowls. Enjoy hot!
Cooking Tips and Simple Recipe Variations
- Use fresh fish for best flavor; frozen works in pinch.
- Thicken with cornstarch slurry if too thin.
- Swap cod for salmon for richer taste.
- Add shrimp or clams for seafood mix.
- Dairy-free? Use coconut milk instead.
- Blend half for creamier texture without immersion blender.
Little History Behind This Comfort Food
Chowder roots trace to 18th-century New England. Fishermen made it with salt pork and fish. Creamy versions evolved from French influences.
Ina Garten elevates it with simple elegance. Now it’s a cozy classic across America.
What to Serve With This Dish
Pair with crusty bread for dipping. Add oyster crackers on top. Simple green salad balances richness. Warm rolls or cornbread shine. Chardonnay or beer fits perfectly.
Occasion or Event Ideas
Ideal for cozy family dinners. Great Super Bowl Sunday. Host winter game nights. Valentine’s cozy meals work. Holiday soup course too.
Storage and Reheating Tips
- Cool completely. Store in airtight container. Fridge up to 3 days.
- Freeze up to 2 months without potatoes (they get mushy).
- Reheat gently on stovetop. Add cream at end.
- Microwave in bursts, stir often. Don’t boil.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 22g |
| Fat | 20g |
| Carbs | 18g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 550mg |
Is This Dish Good for You?
Fish chowder packs lean protein from fish for muscles. Potatoes add filling fiber. Veggies bring vitamins A and C. Cream provides calcium but watch portions.
Omega-3s from fish support heart health. Lighter versions cut calories smartly.
Ina Garten Fish Chowder Recipe
Ingredients
- 1 lb firm white fish cod or haddock, cut into chunks
- 2 cups diced potatoes Yukon gold best
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic minced
- 2 cups fish stock or clam juice
- 1 ½ cups heavy cream
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- ½ cup corn kernels optional sweetness
Instructions
Prep the Veggies
- Dice potatoes, onion, celery. Mince garlic. Pat fish dry. Season lightly with salt.
Sauté the Base
- Melt butter in pot over medium heat. Add onion, celery, garlic. Cook 5 minutes until soft.
Add Potatoes and Stock
- Stir in potatoes, fish stock, bay leaf, thyme. Bring to simmer. Cook 10 minutes.
Simmer the Fish
- Add fish chunks gently. Simmer 5-7 minutes until fish flakes easy. Don’t stir much.
Stir in Cream
- Pour in heavy cream and corn. Heat through 3 minutes. Avoid boiling. Season with salt, pepper.
Finish and Serve
- Remove bay leaf. Stir in parsley. Ladle into bowls. Enjoy hot!
Notes
- Use fresh fish for best flavor; frozen works in pinch.
- Thicken with cornstarch slurry if too thin.
- Swap cod for salmon for richer taste.
- Add shrimp or clams for seafood mix.
- Dairy-free? Use coconut milk instead.
- Blend half for creamier texture without immersion blender.
Read more:Grilled Lemon Herb Branzino Fish Recipe
FAQs about Ina Garten Fish Chowder
Can I make Ina Garten Fish Chowder ahead?
Yes! Prepare up to adding fish. Refrigerate base. Add fish when reheating to stay firm.
What fish works best in this recipe?
Cod or haddock hold shape well. Avoid delicate tilapia. Salmon adds smoky flair too.
How to make Ina Garten Fish Chowder thicker?
Mash some potatoes in pot. Or mix 1 tsp cornstarch with water. Stir in last.
Is it okay to use milk not cream?
Yes, whole milk works. Less rich but lighter. Evaporated milk boosts creaminess.
Can I freeze how to make Ina Garten Fish Chowder?
Freeze base without dairy or potatoes. Thaw, reheat, add fresh. Tastes almost new.
Final Thoughts
Your Ina Garten Fish Chowder recipe is ready to simmer. It’s pure comfort in a bowl. Try it soon and feel the warmth. Share your tweaks below. Happy cooking, friends!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!