This is a chunky fish and vegetable chowder you will want to save! It is creamy, low calorie, gluten-free, dairy free, and made all in one pot. This tasty dish is loaded with tender potatoes and carrots with herbs and soft white fish.
When you have access to fresh fish fillet, this is the perfect soup to make.
What you need to make a Healthy Seafood Vegetable Chowder
Avocado oil: or olive oil
Onion: Yellow (not sweet)
Garlic: For a boost of flavor.
Coconut milk: If you don’t like coconut milk, you can use whole milk
Vegetable stock: or chicken stock
Herbs: Dried thyme and dried dill, or parsley or chives for garnish.
Soy sauce: or tamari, if you want a gluten-free option!
Fish: Use halibut or cod filet or any boneless & skinless fillet that you may like.
Vegetables: Carrots and potato!
Salt and pepper to taste
How To Make a Creamy Fish Chowder
Heat a medium-sized soup pot over medium heat. Add oil, onions, a pinch of salt, then cook until soft and translucent (about 8-10 minutes). Then, add garlic and stir in for one minute, making sure to not let the garlic burn.
Next, add in the milk or coconut milk, thyme, dill, soy sauce, potatoes, and carrots. Bring to a boil and lower the heat to a simmer for 10 minutes (or until vegetables begin to soften.)
Add fish into the soup and simmer for an additional 5-7 minutes or until fish is cooked through.
Turn off soup and add salt and pepper to taste.
Serve topped with chopped parsley or chives (or both) on each bowl.
Make sure to also try this Light Fish Soup that we make every time we go camping.
Steps
Heat a medium sized soup pot on medium heat and add oil and onions and a pinch of salt. Cook until soft and translucent, about 8-10 minutes. Add garlic and stir in for one minute, making sure not to let the garlic burn.
Add the milk or coconut milk, thyme, dill, soy sauce, potatoes and carrots. Bring to a boil, lower the heat and let it simmer for 10 minutes until vegetables begin to soften.
Add fish into the soup and let it simmer for an additional 5-7 minutes or until the fish is cooked through.
Turn off the heat and add salt and pepper to taste.
Serve topped with chopped parsley or chives (or both) on each bowl.
Ingredients
- 1 Tbsp avocado oil or olive oil
- ½ medium yellow onion sliced into half moons
- 2 cloves garlic minced
- 2 cups full fat coconut milk or whole milk
- 5 cups vegetable stock or chicken stock
- 2 tsp dried thyme
- 2 tsp dried dill
- 2 Tbsp soy sauce or tamari
- 1 lb cod filet cut into bite sized pieces (can use any white fish)
- 3 cups potatoes cut into bite sizes
- 2 cups carrots diced
- salt to taste
- pepper to taste
- parsley or chives, for garnish
Instructions
Heat a medium sized soup pot on medium heat and add oil and onions and a pinch of salt. Cook until soft and translucent, about 8-10 minutes. Add garlic and stir in for one minute, making sure not to let the garlic burn.
Add the milk or coconut milk, thyme, dill, soy sauce, potatoes and carrots. Bring to a boil, lower the heat and let it simmer for 10 minutes until vegetables begin to soften.
Add fish into the soup and let it simmer for an additional 5-7 minutes or until the fish is cooked through.
Turn off the heat and add salt and pepper to taste.
Serve topped with chopped parsley or chives (or both) on each bowl.
Nutrition Facts
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From All We Eat Admin:
oops, thank you. I changed added it. Should add it in with coconut milk and all the vegetables.
When should I have added the vegetable stock? The recipe doesn't say.
Yes, I recommend this recipe.
