Posts Tagged ‘fish chowder’

Thursday, December 21, 2023

MAKE IT: Will’s Fish Chowder

fish chowder in a bowl

My son, Will, has been on a fish kick recently, cooking up whatever fish he happens to have available. And, here in the Adirondacks, there are many options for locally caught, fresh fish! For this chowder, any panfish fillets would work. Rather than cutting the fish up before adding it to the other ingredients, we simply put the fillets in the liquid and let them cook that way, breaking them up with a spoon after they had cooked for awhile. Will also opted to add nutritional yeast, for the extra B12 vitamins and for the slightly cheesy flavor it would add to his chowder. We hope that you enjoy this simple and easy soup.

» Continue Reading.


Saturday, March 26, 2022

MAKE IT: Fish Chowder

Fish chowder is a wonderful way to use up the panfish in your freezer. This simple recipe is easy to make and cooks up quickly. Pair with some crusty bread and a salad for a full meal. Enjoy!
(Serves 4)

Ingredients:
 1 teaspoon vegetable oil
 1 small onion, chopped
 1 stalk celery, chopped
 3 medium potatoes, scrubbed and cubed
 3 cups low-sodium stock (fish, chicken stock, or vegetable)
 1/2 cup chopped carrots or sweet corn kernels
 2 tablespoons fresh parsley, minced
 1 tablespoon lemon juice
 1 tsp. Old Bay-type seasoning
 Salt and pepper to taste
 1-pound boneless, skinless panfish fillets, cut into 1-inch chunks
 1 cup milk (I used 2%)

Directions:
1. Sauté onion and celery in oil until tender. Add potatoes, fish stock, carrots or corn,
parsley, lemon juice, and seasonings. Simmer until vegetables are tender, about 30
minutes.
2. Add fish and simmer for around 5 minutes, or until fish flakes with a fork.  Add milk, and
heat gently (do not bring to boil).
3. Enjoy!

Nutrition Information: (calculated with vegetable stock and carrots): Serving size: 1/4th recipe |
Servings per recipe: 4 | Calories: 324, total fat: 22.5 g, saturated fat: 9 g, cholesterol: 0 mg,
sodium: 44 mg, carbohydrates: 53 g, fiber: 4.7 g, sugar: 6.5 g, protein: 20.2 g

*Recipe adapted from The Wild Harvest Table