This post may contain affiliate links. See full disclosure here.

This rich and delicious Fish Chowder is super easy to make and uses nutrient dense fish stock as the base. I make my fish stock in my usual method out of trout carcasses that I stash in the freezer. We love our fishing trips that allow us to keep the freezer stocked! Once the broth is ready the soup goes together very quickly. For our family this is a special occasion meal since it does use higher priced ingredients.

 

 

 

Fish Chowder (This makes six generous servings, use organic ingredients as available)

1/2 gallon fish broth (or other broth such as chicken)
Sea Salt to taste
Pepper to taste
1 teaspoon basil
3 potatoes chopped in bite size pieces- peeled or not
tomatoes- fresh, canned or jarred *
1 cup frozen (organic) corn
2 or 3 fish fillets- cut in bite size pieces
1 pound shrimp- shells removed (optional)

Add potatoes to broth and bring to a boil. Add salt (I do not salt the broth until ready to use and then am rather generous), pepper and oregano. Reduce heat to medium, cook about 15 minutes until potatoes begin to soften. Then add tomatoes, corn and fish filets. Cook an additional 5 minutes. Add shrimp, cover pot and remove from heat. Let the shrimp ‘cook’ in the hot soup for a few minutes until they are pink.

* BPA is often in tomato cans and if that is something that you are trying to avoid, don’t use canned tomatoes.

Have you made fish broth? What is your favorite use for it?
This post is a contribution to Real Food Wednesday hosted this week by Kelly the Kitchen Kop.

Pin It on Pinterest