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  • Nut Free

Simple One Pot Chunky Fish and Vegetable Chowder

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

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Looking to make more chunky soup recipes? Here are some more of my favorites:

This Easy Chunky Cucumber Avocado Gazpacho makes a healthy appetizer and contains jalapenos!

This Vegetarian Asparagus Soup is a delicious summer treat.


Simple One Pot Chunky Fish and Vegetable Chowder

Fish , vegetables and flavors of garlic, thyme and dill combined to make this warm yummy chowder.
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Course: Dinner, Lunch, Main Course
Cuisine: American, Soup
Allergy: Nut Free
Total Time: 45 minutes
Calories: 420kcal



  • 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 (you can use any white fish)
  • 3 cups potatoes, cut into bite-size pieces
  • 2 cups carrots, diced
  • salt, to taste
  • pepper, to taste
  • parsley or chives, for garnish


  • 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.
    1 Tbsp avocado oil,, ½ medium yellow onion,, salt,, 2 cloves garlic,
  • 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.
    2 cups full-fat coconut milk,, 2 tsp dried thyme, 2 tsp dried dill, 2 Tbsp soy sauce,, 3 cups potatoes,, 2 cups carrots,
  • Add fish into the soup and let it simmer for an additional 5-7 minutes or until the fish is cooked through.
    1 lb cod filet,
  • Turn off the heat and add salt and pepper to taste.
    salt,, pepper,
  • Serve topped with chopped parsley or chives (or both) on each bowl.
    parsley or chives,


Calories: 420kcal | Carbohydrates: 35g | Protein: 22g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 1448mg | Potassium: 1320mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9132IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 5mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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