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Creamy Swordfish and Potato Chowder
Dive into the depths of flavor with this Creamy Swordfish and Potato Chowder—a delightful maritime dish that brings together the tender, flaky swordfish and hearty potatoes in a rich, creamy broth. Enhanced with aromatic vegetables and a hint of thyme, this chowder is perfect for cozy dinners, evoking the charm of coastal kitchens where fresh catches meet comfort food. Perfectly seasoned and garnished with fresh parsley, each bowl is a warm embrace on a chilly day.
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1 medium, diced
- Carrots
- 2 medium, diced
- Celery
- 2 stalks, diced
- Garlic
- 3 cloves, minced
- Potatoes
- 2 large, peeled and diced
- Swordfish
- 1 pound, cut into 1-inch pieces
- Chicken broth
- 4 cups
- Heavy cream
- 1 cup
- Fresh parsley
- 2 tablespoons, chopped (for garnish)
- Bay leaf
- 1
- Thyme
- 1 teaspoon, dried
- Salt
- to taste
- Black pepper
- to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Gently add the swordfish pieces to the pot and cook until they are opaque and cooked through, about 5 minutes.
- Incorporate the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
- Stir in the heavy cream and let it cook for an additional 5 minutes, allowing the flavors to meld together.
- Remove the bay leaf and taste the chowder, adjusting the seasoning with additional salt and pepper if needed.
- Serve the chowder hot, garnished with freshly chopped parsley for a burst of color and flavor.
Tips
- For a spicier kick, add a pinch of red pepper flakes or a few dashes of hot sauce.
- Feel free to substitute swordfish with other firm white fish such as cod or halibut.
- This chowder can be made ahead of time; just reheat gently before serving.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 30g Protein: 30g Sodium: 800mg Sugar: 3g
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