This Fish and Leek Chowder is a comforting, rustic soup that brings the warmth of a classic American kitchen to your table. It combines the sweetness of fresh leeks and bell peppers with the earthy notes of thyme and bay leaf, creating a deeply flavorful base. The addition of potatoes provides a satisfying texture, while the fish and scallops add delicate, flaky protein that cooks quickly to perfection. Finished with evaporated milk, the chowder achieves a creamy consistency without being heavy. It is an ideal dish for chilly evenings or as a light yet filling dinner. Simple to prepare with common pantry staples, this recipe offers a balance of savory, sweet, and aromatic flavors that will satisfy the whole family. Serve it hot with crusty bread for a complete meal.
Fish And Leek Chowder
Description
This Fish and Leek Chowder is a comforting, rustic soup that brings the warmth of a classic American kitchen to your table. It combines the sweetness of fresh leeks and bell peppers with the earthy notes of thyme and bay leaf, creating a deeply flavorful base. The addition of potatoes provides a satisfying texture, while the fish and scallops add delicate, flaky protein that cooks quickly to perfection. Finished with evaporated milk, the chowder achieves a creamy consistency without being heavy. It is an ideal dish for chilly evenings or as a light yet filling dinner. Simple to prepare with common pantry staples, this recipe offers a balance of savory, sweet, and aromatic flavors that will satisfy the whole family. Serve it hot with crusty bread for a complete meal.Ingredients
Directions
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Melt the margarine in a large soup kettle or pot over moderate heat.
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Add the chopped onion and cook until soft, about 3 minutes.
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Add the chopped carrots and cook for several minutes until slightly tender.
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Add the bell pepper, anaheim chili, leeks, and bay leaves; cook for 3 minutes.
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Stir in the chopped tomatoes, potatoes, fish stock, white wine, black pepper, thyme sprigs, and chopped parsley.
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Bring the mixture to a low boil, then reduce the heat and cover.
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Simmer until the potatoes are almost done, about 10 to 20 minutes.
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Bring the chowder base back to a simmer and add the fish cubes, scallops, and refreshed dried cod.
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Cover and simmer until the fish is just cooked through, 5 to 15 minutes, being careful not to overcook.
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Stir in the evaporated skim milk gently.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 173.0kcal
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 88.5mg4%
- Total Carbohydrate 33.7g12%
- Dietary Fiber 7.0g29%
- Sugars 10.1g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overcook the fish and scallops, as they will become tough and dry. Remove from heat as soon as they are opaque and flaky.
This chowder base can be prepared ahead of time. Store the vegetable and potato mixture in the refrigerator and add the fresh seafood just before serving.
If fresh thyme is unavailable, you can substitute with 1/2 teaspoon of dried thyme.
Garnish with fresh parsley leaves and a dash of hot pepper sauce if desired.
Ensure the dried cod is properly refreshed (soaked and rinsed) before adding to the pot to reduce saltiness.
