Creamy Fish & Chive Chowder

Photo: Bowl of creamy fish and chive chowder, with rustic table setting.
Serving Size
1 bowl (1 1/2 cups)
Servings
6
Prep Time
10 min
Cook Time
45 min

Ingredients

1 Tbsp
olive oil
4
garlic cloves, minced
1
medium yellow onion, diced
2
celery, diced
2
large carrots, diced
6 cups
low-sodium vegetable broth or fish stock
1
bay leaf
10
thyme stalks
2
russet potatoes, peeled and diced
16 oz
cod, cut into 1” chunks
1/4 cup
chives, thinly sliced
Directions
  1. Heat olive oil in a large soup pot over medium-high heat. Add garlic and onion and sauté until translucent, about 5 minutes. Add celery and carrots and sauté until soft, about 5 minutes. Add vegetable broth, bay leaf, thyme, and potatoes and bring mixture to a boil. Cook until potatoes are tender, about 15 minutes, and remove from heat. Remove the bay leaf and thyme.
  2. Remove half the potatoes and put in a blender. Add a splash of the liquid from the pot and let the mixture cool slightly. Blend until smooth. Return pureed potatoes to the soup pot and stir until combined. Bring soup to a simmer over medium-high heat and add the cod. Simmer until cooked, about 8 minutes. Serve with chives sprinkled over top.
  3. Handy Hint: If you have a little bit of kitchen string handy or even a strip of cheesecloth, tie up the thyme stalks before adding to the pot. It'll keep the thyme together, making it easier to remove later. For a little herby burst, run your fingers against the thyme stalks, peeling the leaves off, and add them back to the pot after the soup is finished.

Nutrition Information

Calories 173.9
Fat 3 g
Saturated fat 0.4 g
Polyunsaturated fat 0.5 g
Monounsaturated fat 1.8 g
Cholesterol 41.6 mg
Sodium 242.9 mg
Carbs 16.6 g
Fiber 3.7 g
Protein 18.5 g
Nina Lincoff