Creamy Fish and Potato Chowder | Easy One-Pot White Fish Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water is a cost-effective option.

Start by setting a large soup pot over medium low heat.

Add 3 tablespoons of oil to the pot.

Add 1 diced onion and cook gently, stirring occasionally, until translucent.

Add a few cloves of finely diced garlic and cook until fragrant.

Add 2 chopped celery ribs and 1 medium chopped carrot; cook until softened.

Stir in 1 tablespoon of Old Bay seasoning and mix well with the vegetables.

Add 3 tablespoons of all-purpose flour and stir into the oil and vegetables; cook for about 5 minutes to toast the flour.

Mix 1 cup of milk with 1 cup of water and pour it in slowly, stirring constantly until combined.

Turn the heat up and bring the mixture to a gentle boil.

Add 4 more cups of water and 2 fish bouillon cubes; stir until the cubes dissolve completely.

Add cubed red potatoes and 2 lbs of white fish fillets cut into chunks; stir to combine.

Bring the mixture back to a boil, then reduce the heat and let it simmer gently for 25 to 30 minutes until the potatoes are tender and the fish is flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens