Golden Sunflower's Note:
You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.
My Private Note
Units: US | Metric
- 1 lb sole or 1 lb cod or 1 lb haddock or 1 lb perch
- 3 tablespoons butter
- 3 medium tomatoes, each cut into 8 wedges
- 2 medium onions, coarsely chopped
- 1 red pepper, thinly sliced, you can also use green
- 1 cup dry white wine or 1 cup water
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon paprika
- 1 cup whipping cream
- fresh lemon juice
- 1Cut fish into 1 inch cubes. Set aside.
- 2Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
- 3Add fish, wine or water, salt and thyme. Simmer 10 minutes.
- 4Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
- 5Heat to boiling. Taste and add fresh lemon juice.
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Nutritional Facts for Creamy Fish Chowder With Red Bell Peppers
Serving Size: 1 (429 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 482.8
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 19.5 g
- Cholesterol 158.8 mg
- Sodium 767.2 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 2.7 g
- Sugars 6.7 g
- Protein 24.4 g