Creamy Fish Soup Chowder Recipes

CREAMY FISH CHOWDER

Steps:

• Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
• Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
• Cover and simmer 10 to 15 minutes until vegetables are tender.
• Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
• Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
• Serve with crispy bread or crackers.

CREAMY FISH CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque.

FISH SOUP / CHOWDER

Steps:

• In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
• Add flour to pot; stirring constantly until blended.
• Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
• Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
• Remove bay leaf.
• Add half and half. Stir, heat through and serve.

CREAMY FISH SOUP (CHOWDER)

Steps:

• 1. Wash, peel and chop/cut all vegetables. I usually cut it all in nice little cubes. Keep the potatoes and the tomatoes aside but the rest of the veggies you could just chop and mix together as they are getting chopped - they will all go in together at once.
• 2. Place a pot over medium heat. Add the stock with all the finely or roughly chopped vegetables (onion, carrot, parsnip, courgette, red pepper and celery). Add some salt and tiny pepper (one grind or two). How you cut/chop the vegetables, again, it really depends on how you like them in your spoon later when serving the soup. Cook, covered for 10-12 min from boiling point.
• 3. When the 10-12 min of boiling has finished, add the fish fillets, the cherry tomatoes (cut into halves) the potatoes (cut into approx 1cm) or the rice if you decide to put in rice instead of potatoes. Add the turmeric powder too. Cook for a further 15 min.
• 4. When finished cooking, add the finely chopped garlic and turn the heat off. Cover and allow to rest for a few minutes.
• 5. Just before serving (while still pipping hot) add the creme fraiche and the dill. Taste for salt and add some more if you feel it is needed. Crush some more pepper if you wish.
• 6. When serving add some lemon/lime juice and some chilli if you wish to spice it up a little. Go for it! Deliciosso!!