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SideChef
Recipes
Dairy-Free
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
1 lb
Tilapia Fillet
Yukon Gold Potato
3 cups
Yukon Gold Potatoes
Carrot
2 1/4 cups
Carrots
Fresh Cilantro
1 bunch
Fresh Cilantro
White Onion
1/2 cup
White Onion, chopped
Chicken Broth
4 cups
Chicken Broth
Water
4 cups
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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Wholesome Fish Chowder
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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 Fillet (1 lb) 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 (4 cups) and Water (4 cups) in a large sauce pan and bring to a rapid boil.
step 5
Peel and chop Carrots (2 1/4 cups) and Yukon Gold Potatoes (3 cups). 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 (2 1/4 cups) and Yukon Gold Potatoes (3 cups). 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 Onion (1/2 cup).
step 6 Transfer vegetables and just enough broth into a blender, add Fresh Cilantro (1 bunch) and White Onion (1/2 cup).
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!

Tags

Dairy-Free
American
Gluten-Free
Comfort Food
Lunch
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Fall
Potatoes
Vegetables
Soups & Stews
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