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Simple One Pot Chunky Fish and Vegetable Chowder

Fish , vegetables and flavors of garlic, thyme and dill combined to make this warm yummy chowder.
fish-veggie-chowder-in-a-white-bowl-wtih-a-spoon-and-a-blue-towel-on-the-side


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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How To Make this Simple One pot Chunky Fish and Vegetable Chowder

fish-veggie-chowder-in-a-white-bowl-wtih-a-spoon-and-a-blue-towel-on-the-side

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
Servings: 5
Calories: 420kcal

Equipment

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 (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

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

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

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