Ina Garten Fish Chowder Recipe
Ina Garten Fish Chowder Recipe is warm, creamy and very comforting. It feels like a hug in a bowl.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1/4 cup all-purpose flour
- 4 cups fish stock or low-sodium chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 pounds firm white fish like cod or haddock, cut into 1-inch chunks
- 2 medium potatoes peeled and diced
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika optional
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley chopped for garnish
- 1 tablespoon fresh lemon juice optional
Instructions
Prepare vegetables
- Chop onion, garlic, carrots and celery finely. Dice potatoes into small, even pieces for even cooking.
Melt butter
- Heat 2 tablespoons of butter in a large soup pot over medium heat until melted.
Cook vegetables
- Add onions, garlic, carrots, and celery. Sauté until soft and fragrant, about 5–7 minutes.
Add flour
- Sprinkle 1/4 cup flour over vegetables. Stir well to coat and cook for 2 minutes to remove raw taste.
Pour in stock
- Slowly add 4 cups of fish stock, stirring constantly to prevent lumps from forming.
Add milk and cream
- Pour 2 cups milk and 1 cup heavy cream into the pot. Stir until fully combined.
Season the soup
- Add 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon smoked paprika, and thyme leaves. Stir to mix flavors.
Cook potatoes
- Add diced potatoes. Simmer over medium heat for 10–15 minutes until tender, stirring occasionally.
Add fish
- Gently fold in 2 pounds of fish chunks. Cook for 5–7 minutes until fish is cooked through and flakes easily.
Adjust seasoning
- Taste the chowder. Add more salt, pepper or paprika if needed. Finish with a tablespoon of lemon juice for brightness.
Serve
- Ladle chowder into bowls. Sprinkle fresh parsley on top. Serve immediately with crusty bread.
Notes
- Use fresh fish for the best flavor; frozen fish works in a pinch.
- Try adding corn kernels for a sweet twist.
- Substitute half-and-half for cream to lighten the chowder.
- For a smoky flavor, add a few dashes of smoked paprika.
- Make it ahead: the chowder tastes even better the next day after flavors meld.