Curried Fish Chowder
Thrifty Thursday: Soup for Supper
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There is nothing like a hearty soup and a salad for a super-easy, super-delicious meal. Here’s a savory soup that you can make in less than an hour. While I typically avoid soups with cream – this curried seafood chowder is worth the splurge. Don’t save this recipe for a fall evening, it is equally tasty on a spring or summer evening.
Curried Fish Chowder
Serves 4 – 6
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Ingredients
- 1 tbsp butter
- 1 tsp curry powder
- 2 cups chicken or vegetable broth
- 1 cup half-and-half (light cream or 2% milk)
- 1 can creamed corn
- 3 red potatoes, peeled and chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 pound white fish (cod, halibut, grouper, etc), cut into pieces
Preparation
- In a large pot over medium-high heat melt butter. Add curry powder; cook stirring constantly for 1 minute. Slowly add broth, milk, corn, potatoes, celery and carrots. Bring to a boil, reduce heat and simmer 20 minutes or until vegetables are tender.
- Add fish; cook for 5 minutes or until fish flakes easily with a fork.
- Serve immediately.
Serving suggestion: Mixed green salad and bread.
Enjoyed this post? See these:
- Quick and Easy in the microwave – Curried Cauliflower Apple Soup
- Easy Fish Tacos – Thrifty Thursday
- There’s nothing fishy here – using fish sauce to season your food
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Tags: chowder, curried fish chowder, curried seafood chowder, quick and easy meal, soup, souper supper
