Wholesome Fish Chowder

Recipe

12 INGREDIENTS • 9 STEPS • 40MINS

Wholesome Fish Chowder

5

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.

Wholesome Fish Chowder

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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/

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.

40MINS

Total Time

$4.20

Cost Per Serving

Ingredients

Servings

6

US / Metric

1 lb

Tilapia Fillet

3 cups

Yukon Gold Potatoes

2 1/4 cups

1 bunch

1/2 cup

White Onion, chopped

4 cups

Chicken Broth

4 cups

Water

as needed

to taste

to taste

Ground Black Pepper

to taste

Old Bay® Seasoning

1

Nutrition Per Serving

VIEW ALL

Calories

191

Fat

1.4 g

Protein

22.1 g

Carbs

22.9 g

Wholesome Fish Chowder

Save

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 InstructionsHide images

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!

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