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Wholesome Fish Chowder

12 INGREDIENTS • 9 STEPS • 40MINS

Wholesome Fish Chowder

Recipe

5.0

1 rating
It’s creamy and rich but not too heavy. It’s freshly appetizing and so darn healthy. It’s gorgeous and of course, fishy. It’s perfect to comfort your stomach during winter… And, it’s surprisingly easy to make. Seriously.
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It’s creamy and rich but not too heavy. It’s freshly appetizing and so darn healthy. It’s gorgeous and of course, fishy. It’s perfect to comfort your stomach during winter… And, it’s surprisingly easy to make. Seriously.
author_avatar
StreetSmart Kitchen
We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!
https://www.streetsmartkitchen.com/

40MINS

Total Time

$4.20

Cost Per Serving

Ingredients

Servings
6
us / metric
Tilapia Fillet
455 g
Tilapia Fillets
Yukon Gold Potato
455 g
Yukon Gold Potatoes
Carrot
340 g
Carrots
Fresh Cilantro
1 bunch
Fresh Cilantro
White Onion
80 g
White Onions, chopped
Chicken Broth
960 mL
Chicken Broth
Water
960 mL
Water
Olive Oil
as needed
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Old Bay® Seasoning
to taste
Old Bay® Seasoning
Lemon
1
Lemon

Nutrition Per Serving

VIEW ALL
Calories
191
Fat
1.4 g
Protein
22.1 g
Carbs
22.9 g
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author_avatar
StreetSmart Kitchen
We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!
https://www.streetsmartkitchen.com/

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
If frozen, thaw Tilapia Fillets (455 g) and pat dry with a paper towel. Brush fish with Olive Oil (as needed). Sprinkle Salt (to taste) and Ground Black Pepper (to taste) on each fillet.
step 3
Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.
step 4
While fish is baking, add Chicken Broth (960 mL) and Water (960 mL) in a large sauce pan and bring to a rapid boil.
step 5
Peel and chop Carrots (340 g) and Yukon Gold Potatoes (455 g). Place them in the boiling broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
step 5 Peel and chop Carrots (340 g) and Yukon Gold Potatoes (455 g). Place them in the boiling broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
step 6
Transfer vegetables and just enough broth into a blender, add Fresh Cilantro (1 bunch) and White Onions (80 g).
step 6 Transfer vegetables and just enough broth into a blender, add Fresh Cilantro (1 bunch) and White Onions (80 g).
step 7
Blend for 10 seconds or until smooth. Now you've made a wholesome chowder base.
step 7 Blend for 10 seconds or until smooth. Now you've made a wholesome chowder base.
step 8
Return chowder base into the same sauce pan. Use a fork to break cooked fish into small pieces and transfer fish pieces into the chowder base. Add Old Bay® Seasoning (to taste) and stir well. Simmer for 5 more minutes over medium heat.
step 8 Return chowder base into the same sauce pan. Use a fork to break cooked fish into small pieces and transfer fish pieces into the chowder base. Add Old Bay® Seasoning (to taste) and stir well. Simmer for 5 more minutes over medium heat.
step 9
Serve with a squeeze of juice from the Lemon (1). Enjoy!
step 9 Serve with a squeeze of juice from the Lemon (1). Enjoy!
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