Description
A creamy and flavorful chowder featuring fish and potatoes, inspired by Tuscan cuisine.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, drained and chopped
- 2 medium carrots, peeled and diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes, optional
- 3 tablespoons all-purpose flour
- 4 cups seafood broth or low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
- 1 1/2 pounds cod, haddock, or other firm white fish, cut into large chunks
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (for garnish)
- Extra grated Parmesan cheese (for garnish)
- Freshly cracked black pepper (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion and carrots. Cook for 4–5 minutes, stirring occasionally, until the onion softens.
- Stir in the garlic and chopped sun-dried tomatoes. Cook for another 30–60 seconds until fragrant.
- Add the Italian seasoning, smoked paprika, and red pepper flakes, if using.
- Sprinkle the flour over the vegetables and stir continuously for about 1 minute to coat the vegetables and cook out the raw flour taste.
- Slowly pour in the broth while whisking or stirring to prevent lumps. Add the milk and heavy cream, stirring until smooth.
- Add the diced potatoes and bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 12–15 minutes, stirring occasionally.
- Gently place the fish chunks into the simmering chowder and cook for approximately 5–8 minutes, depending on the size and thickness of the pieces.
- Stir gently once or twice, taking care not to break up the fish too much. Check that the fish reaches an internal temperature of 145°F and flakes easily with a fork.
- Stir in the baby spinach and cook for 1–2 minutes, until wilted. Reduce the heat to low and gradually stir in the Parmesan cheese until melted.
- Add the lemon juice and season with salt and black pepper to taste. If the chowder is thicker than you prefer, add a splash of broth or milk until it reaches your desired consistency.
- Remove the pot from the heat and let the chowder rest for 2–3 minutes. Ladle into warm bowls and garnish with fresh parsley, extra Parmesan, and freshly cracked black pepper. Serve with lemon wedges and warm crusty bread for dipping.
Notes
- For a spicier chowder, increase the amount of crushed red pepper flakes.
- Feel free to substitute the fish with your preferred type of firm white fish.
- This chowder can be made ahead of time and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg