High-Protein Creamy Fish Chowder
Method
Peel and dice the potatoes into small cubes, thinly slice the carrots, and finely dice the onion. Check both fish fillets for any remaining bones before cutting them into large bite-sized pieces.
In a large soup pot, combine the potatoes, carrots, onion, and water. Bring to a boil, then reduce the heat to medium, cover, and simmer for 15 minutes, or until the potatoes are almost tender.
Carefully add the cod and salmon pieces to the pot. Simmer gently for 7–8 minutes, avoiding vigorous stirring so the fish remains in large, flaky pieces.
Reduce the heat to low. Stir in the low-fat milk, light cream, minced garlic, salt, and black pepper.
Heat the soup gently for 3–4 minutes, stirring occasionally, but do not allow it to boil, as this helps keep the dairy smooth and the fish tender.
Remove the pot from the heat and stir in the chopped fresh dill.
Cover the pot and let the chowder rest for 5 minutes before serving to allow the flavors to fully develop.
Using both cod and salmon creates the perfect balance of lean protein and rich flavor. For the best texture, simmer the soup gently after adding the fish and dairy—rapid boiling can cause the fish to break apart and the creamy broth to lose its silky consistency. Serve with an extra sprinkle of fresh dill and cracked black pepper.
Nutrition Facts
Per serving
