Ina Garten Fish Chowder Recipe
Craving a warm bowl of seafood goodness? This Ina Garten Fish Chowder recipe delivers creamy comfort. Flaky fish meets tender potatoes in every spoonful.
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.