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Ina Garten Fish Chowder

Ina Garten Fish Chowder: Creamy Comfort in Under 30 Minutes

Ina Garten Fish Chowder is a creamy comfort dish that warms the heart, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 ounces Bacon Substitute turkey bacon for a lighter option.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 2 stalks Celery Leeks offer a different texture.
  • 2 cloves Garlic Always opt for fresh over powdered.
  • 2 tablespoons Butter Olive oil serves as a great dairy-free alternative.
  • 1/4 cup Flour Gluten-free flour works perfectly for dietary needs.
For the Broth
  • 4 cups Fish stock Homemade or quality store-bought is best.
  • 1 cup Clam juice Feel free to substitute with more fish stock.
For the Heartiness
  • 2 medium Potatoes Sweet potatoes can boost nutrition.
  • 1 leaf Bay leaf Thyme is a perfect alternative if unavailable.
  • 1 teaspoon Thyme Fresh is ideal, but dried works too.
For the Focal Flavor
  • 1 teaspoon Salt Adjust to your taste.
  • 1/2 teaspoon Pepper Adjust to your taste.
  • 1 teaspoon Smoked paprika Optional for a smoky layer.
  • 1 pound White fish (cod, haddock, or halibut) Cook quickly for best texture.
For the Creaminess
  • 1 cup Cream Half-and-half or coconut milk offer lighter options.
  • 1 cup Milk Any milk alternative works for a dairy-free chowder.
For Garnishing
  • 1/4 cup Parsley Chives can substitute if preferred.
  • 1 tablespoon Lemon juice Optional for brightness.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a large pot, cook diced bacon over medium heat for 5-7 minutes until crispy, stirring occasionally. Transfer bacon to a paper towel-lined plate, leaving the fat in the pot.
  2. In the same pot, add diced onion and chopped celery, sauté for 4-5 minutes until softened. Stir in minced garlic and butter, cooking for an additional minute.
  3. Sprinkle flour over the sautéed vegetables and stir for about 1 minute. Gradually pour in fish stock and clam juice while whisking continuously.
  4. Add diced potatoes, bay leaf, thyme, salt, pepper, and smoked paprika. Stir, cover, and let simmer for 15-20 minutes until the potatoes are fork-tender.
  5. Carefully add cubed white fish and cook for an additional 5-7 minutes until the fish flakes easily.
  6. Stir in cream and milk, mixing until well combined and heated through, about 2-3 minutes.
  7. Remove the bay leaf, adjust seasoning, and ladle chowder into bowls, garnishing with bacon and parsley. Squeeze lemon juice over the top before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best flavor, always use fresh fish. Avoid bringing chowder to a full boil after adding cream to prevent curdling. Chop vegetables and cook bacon ahead of time to save preparation effort.

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