This creamy red fish chowder is comfort in a bowl: tender red fish, soft potatoes, and sweet cherry tomatoes simmered in a silky cream broth. It is hearty enough for a weeknight dinner yet light and fresh, thanks to broccoli and a handful of herbs, much like this Simple Red Fish Soup. Serve it hot with crusty bread for a cozy, satisfying meal.
Ingredients
- 300 g (10 oz) red fish fillet
- 5-7 potatoes
- 1 onion
- 1 carrot
- 150 g (about 1 1/2 cups) broccoli
- 150 g (1 cup) cherry tomatoes
- 150 ml (2/3 cup) cream (15-20%)
- 1 tbsp cream cheese
- Salt and black pepper
- Cilantro or parsley
- 2-2.5 liters (8-10 cups) water
Instructions
- Dice everything.
- Saute the carrot and onion, add the potatoes, and cover with water. Season with salt.
- Add the broccoli and fish, then the cream cheese, cream, pepper, and tomatoes. When nearly done, stir in the herbs.
Tips
- Do not boil the chowder hard after adding the cream, or it may split; keep it at a gentle simmer for a silky texture.
- Cut the fish into even, chunky pieces so it stays tender and does not fall apart while cooking.
- For another comforting fish dinner, try Baked Fish and Potatoes in Sour Cream Cheese Sauce, and find more fish cooking guidance at Serious Eats.
Nutrition: Per 100 g: 54.4 kcal, protein 3.4 g, fat 3.1 g, carbs 3.4 g.