Ingredients
Scale
- 1 lb (450 g) white fish fillets, such as cod or haddock
- 2 cups (475 ml) fish stock
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) potatoes, diced
- 1 cup (150 g) corn, frozen or fresh
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
- Add diced potatoes and corn, cooking for another 5 minutes.
- Pour in fish stock and bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the fish fillets and thyme, cooking until the fish is flaky.
- Stir in the heavy cream, seasoning with salt and pepper. Heat through and serve hot, garnished with fresh parsley.
Notes
- Feel free to add other vegetables like carrots or celery for more flavor.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy fish chowder, seafood chowder, comfort food