Wholesome Fish Chowder
"It’s creamy and rich but not too heavy. It’s freshly appetizing and so darn healthy. It’s gorgeous and of course, fishy. It’s perfect to comfort your stomach during winter. …And, it’s surprisingly easy to make. Seriously."
Preparation Time15 min
Cooking Time25 min
- 1 lb tilapia fillet (I used 4 frozen fillets)
- 1 lb yellow potatoes
- 12 oz carrots
- 1 small bunch of fresh cilantro
- 1/2 cup white onion, chopped
- 4 cups chicken broth
- 4 cups water
- olive oil, salt and pepper
- 2 tsps Old Bay Seasoning
- 1 lemon
Preheat oven to 350°F. Thaw fish and pat dry with a paper towel. Brush fish with olive oil. Sprinkle a dash of salt and pepper on each fillet.
Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.
While fish is baking, add chicken broth and water in a large sauce pan and bring to a rapid boil.
Peel and chop up carrots and potatoes. Place them in the boiling broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
Transfer vegetables and just enough broth into a blender, add cilantro and onion, and blend for 10 seconds or until smooth. Now you've made a wholesome chowder base.
Return chowder base into the same sauce pan.