Potato Fish Chowder Recipe

Potatoes: Diced into small cubes, these form the hearty base of the chowder.

Fish fillets: Cut into chunks, these provide the main protein and should be mild and flaky.

Onion: Chopped finely, it adds a sweet and savory flavor to the chowder.

Garlic: Minced, it enhances the overall taste with its aromatic qualities.

Chicken broth: This forms the liquid base of the chowder, adding depth and richness.

Heavy cream: Stirred in at the end, it makes the chowder creamy and luxurious.

Butter: Used to sauté the onion and garlic, adding a rich, buttery flavor.

When sautéing the onion and garlic in butter, ensure they become translucent and fragrant but not browned. This will create a sweet and mellow base for your chowder. Adding the potatoes and chicken broth together allows the potatoes to absorb the flavors as they cook. When adding the fish chunks, be gentle to avoid breaking them apart. Finally, when incorporating the heavy cream, make sure to heat it through without boiling to prevent curdling.

• diced potatoes - Substitute with cauliflower florets: Cauliflower has a similar texture when cooked and can absorb flavors well, making it a low-carb alternative.

• fish fillets - Substitute with shrimp: Shrimp provides a similar seafood flavor and texture, making it a good alternative for fish.

• onion - Substitute with leeks: Leeks offer a milder, sweeter flavor compared to onions and can add a unique twist to the chowder.

• garlic - Substitute with shallots: Shallots have a milder taste and can provide a subtle garlic-like flavor without overpowering the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for those looking to make the dish vegetarian while still providing a rich flavor.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slight sweetness, making it a dairy-free alternative.

• butter - Substitute with olive oil: Olive oil can provide a similar richness and depth of flavor while being a healthier fat option.

• Allow the potato fish chowder to cool to room temperature before storing. This prevents condensation and helps maintain the texture and flavor.
• Transfer the chowder into airtight containers. For optimal freshness, use containers that are just the right size to minimize air space.
• Label the containers with the date of preparation. This helps you keep track of how long the chowder has been stored.
• Store the containers in the refrigerator if you plan to consume the chowder within 3-4 days. The heavy cream in the recipe means it should be consumed relatively quickly to ensure the best taste and texture.
• For longer storage, place the containers in the freezer. The chowder can be frozen for up to 2 months. When freezing, leave a bit of space at the top of the container to allow for expansion.
• To reheat refrigerated chowder, pour it into a pot and warm over medium heat, stirring occasionally. Avoid boiling to prevent the heavy cream from curdling.
• For frozen chowder, thaw it in the refrigerator overnight before reheating. This gradual thawing helps maintain the integrity of the fish fillets and potatoes.
• If you're in a hurry, you can thaw the chowder in a microwave using the defrost setting. Once thawed, transfer to a pot and heat gently on the stove.
• Always taste the chowder after reheating and adjust the seasoning if necessary. Sometimes, a bit of extra salt or pepper can revive the flavors after storage.
• Garnish with fresh parsley just before serving to add a burst of color and freshness.

• Stovetop Method:

  1. Pour the potato fish chowder into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of chicken broth or heavy cream if the chowder has thickened too much.
  4. Heat until the chowder is warmed through, but do not let it boil to avoid curdling the heavy cream.

• Microwave Method:

  1. Transfer the chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring in between, until the chowder is hot throughout.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chowder to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, stirring halfway through, until the chowder is hot.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the chowder in the top pot.
  3. Stir occasionally, heating until the chowder is warmed through.
  4. This gentle method helps prevent the cream from curdling.

• Large pot: Used to cook the chowder and combine all ingredients.

• Knife: Essential for chopping the onion, mincing the garlic, and dicing the potatoes.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Wooden spoon: Ideal for stirring the chowder as it cooks.

• Measuring cups: Used to measure the chicken broth and heavy cream accurately.

• Measuring spoons: Necessary for measuring the butter.

• Ladle: Useful for serving the chowder into bowls.

• Garlic press: Optional, but can be used to mince the garlic more efficiently.

• Fish spatula: Helps to gently stir and handle the fish chunks without breaking them apart.

• Serving bowls: For serving the finished chowder.

• Soup ladle: For portioning out the chowder into serving bowls.

Prep ingredients ahead: Dice the potatoes, chop the onion, and mince the garlic the night before to save time.

Use pre-cut fish: Purchase pre-cut fish fillets to skip the cutting step.

Simmer efficiently: Use a lid on the pot to bring the broth to a boil faster and cook the potatoes more quickly.

Quick seasoning: Have your salt and pepper ready to season the chowder immediately after adding the cream.

Garnish in advance: Chop the parsley beforehand and store it in the fridge for easy garnishing.