Smoky Fish Chowder

A mix of seafood, spicy sausage, and vegetables give this fish chowder a rich, coastal flavor that suggests the soup’s been simmering on the stove for hours. In reality? This dinner’s on the table in 30 minutes. You’ll brown the chorizo, then add the leeks, potatoes, canned tomatoes, a few cups of water, and salt and pepper. After that base boils a bit, you’ll add two pounds of white fish (chopped into two-inch pieces) and simmer until the fish is cooked through. Garnish each bowl with chopped fresh parsley, and dig in. Serve alongside crusty bread to soak up that broth.

smoky-fish-chowder
Photo by Hans Gissinger
Smoky Fish Chowder 4.1 200 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 406 calories
    • Calories 129 calories from fat
    • Fat 14 g
    • Sat Fat 5 g
    • Cholesterol 71 mg
    • Sodium 856 mg
    • Protein 41 g
    • Carbohydrate 25 g
    • Sugar 4
    • Fiber 3 g
    • Iron 4
    • Calcium 102
A mix of seafood, spicy sausage, and vegetables give this fish chowder a rich, coastal flavor that suggests the soup’s been simmering on the stove for hours. In reality? This dinner’s on the table in 30 minutes. You’ll brown the chorizo, then add the leeks, potatoes, canned tomatoes, a few cups of water, and salt and pepper. After that base boils a bit, you’ll add two pounds of white fish (chopped into two-inch pieces) and simmer until the fish is cooked through. Garnish each bowl with chopped fresh parsley, and dig in. Serve alongside crusty bread to soak up that broth.

Ingredients

  1. Check 8 ounces Spanish chorizo (cured sausage), thinly sliced
  2. Check 4 leeks (white and light green parts), cut into half-moons
  3. Check 1 ½ pounds Yukon gold potatoes (about 4 medium), cut into ½-inch pieces
  4. Check 1 28-ounce can diced tomatoes
  5. Check kosher salt and black pepper
  6. Check 2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
  7. Check ½ cup chopped fresh flat-leaf parsley

Directions

  1. In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
  2. Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
  3. Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
  4. Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
  5. Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.