Ina Garten Fish Chowder Recipe
The Ina Garten Fish Chowder Recipe is creamy, comforting and full of fresh seafood flavor. It combines tender fish, potatoes and vegetables in a rich broth
Ingredients
- White fish cod, haddock or halibut – 1 pound, cut into cubes
- Potatoes – 2 medium peeled and diced
- Onion – 1 medium chopped
- Celery – 2 stalks chopped
- Carrot – 1 medium chopped
- Garlic – 2 cloves minced
- Vegetable or fish broth – 4 cups
- Heavy cream – 1 cup
- Butter – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Fresh thyme – 1 teaspoon
- Bay leaf – 1
- Fresh parsley – 1 tablespoon chopped for garnish
Instructions
Prepare Vegetables
- Peel and dice potatoes, chop onion, celery and carrot. Mince garlic. Set aside for cooking in the soup pot.
Sauté Vegetables
- Heat butter and olive oil in a large soup pot. Add onions, celery, carrot and garlic. Sauté for 5–7 minutes until softened.
Add Broth and Herbs
- Pour in broth, then add thyme and bay leaf. Stir well. Bring to a boil, then reduce to simmer for 10 minutes.
Cook the Potatoes
- Add diced potatoes to the simmering soup. Cook until tender, about 10–12 minutes. Stir occasionally to prevent sticking.
Add the Fish
- Gently add cubed fish to the pot. Simmer for 5–7 minutes until fish is cooked through and flakes easily.
Add Cream and Seasonings
- Stir in heavy cream. Add salt and pepper to taste. Remove bay leaf and adjust seasoning as needed.
Serve and Garnish
- Ladle chowder into bowls. Garnish with chopped parsley. Serve warm with crusty bread or oyster crackers.
Notes
- Use fresh, firm white fish for best texture.
- Cut potatoes evenly for uniform cooking.
- Do not overcook the fish; it will break apart.
- Taste and adjust salt and pepper before serving.
- Garnish with fresh herbs for extra flavor and color.