The base starts with sautéed onions, garlic, and butter, creating a flavorful foundation. Potatoes are added to give the chowder a thick and satisfying texture.
Fresh fish is gently cooked in the broth, staying soft and flaky. The addition of milk or cream gives the soup its signature richness and smooth consistency.
The result is a creamy, savory chowder packed with flavor and warmth. Each spoonful is comforting and satisfying.
Creamy Fish Chowder is perfect for lunch or dinner and works well as a main dish, especially during cooler days.
Fish fillets – 300 g , Potatoes – 2 (diced)
Onion – 1 (chopped) Garlic – , 3 cloves (minced)
Butter – 2 tablespoons , Milk or cream – 1 cup
Water or fish stock – 2 cups
Salt – to taste
Black pepper – ½ teaspoon
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