Best 12 Fish Chowder With Root Vegetables Recipes

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Fish chowder is a classic dish with many variations. It is a hearty and flavorful soup that can be enjoyed by people of all ages. This article will provide a list of the best recipes for fish chowder with root vegetables. The recipes have been carefully selected to ensure that they are easy to follow, use fresh and flavorful ingredients, and produce a delicious and satisfying soup. Whether you are a seasoned cook or a beginner, you are sure to find a recipe in this article that you will love.

Here are our top 12 tried and tested recipes!

HEALTHY CHUNKY VEGETABLE FISH CHOWDER



Healthy Chunky Vegetable Fish Chowder image

Here's a Healthy Chunky Vegetable Fish Chowder recipe. Can a chowder be delicious & healthy at the same time? Well, if you have a minute, come & take a look.

Provided by Maria Vannelli RD

Categories     Soup

Time 40m

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion (chopped)
2 cups mushrooms (sliced)
1/2 cup celery (sliced)
3 cloves garlic (minced)
1/2 cup white wine
1 1/2 cups fish stock or water
3 medium potatoes (peeled and diced)
1 medium potato (peeled and grated)
1 bay leaf
1 teaspoon oregano
1 pound sole, cod or haddock fillets (500 grams, cut into chunks)
1½ cups corn niblets (frozen or canned)
1½ cups milk (500 mL, 2%)
2 tablespoons lemon juice (freshly squeezed)
salt and pepper to taste
1/4 cup Italian fresh leaf parsley (Italian fresh leaf ,chopped)

Steps:

  • Place a thick bottomed pot over medium-high heat.
  • Heat olive oil.
  • Sauté onions, mushrooms, and celery while stirring frequently for about 5 minutes or until the vegetables begin to soften.
  • Add the minced garlic and sauté for another minute or so.
  • Add the wine, fish stock (or water), the diced and grated potato, bay leaf and oregano.
  • Bring to a boil.
  • Cover, reduce heat and simmer for about 10 minutes or until potatoes are tender.
  • Add the fish, cover and simmer for 3-5 minutes or until the fish is opaque and flakes easily.
  • Add the corn and milk and heat through.
  • Discard bay leaf.
  • Season to taste with salt and pepper.
  • Just before serving add lemon juice and garnish with parsley

Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 24 g, Protein 23 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 684 mg, Fiber 2 g, Sugar 10 g

SLOW COOKER BEEF WITH ROOT VEGETABLES



Slow Cooker Beef with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 14

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Steps:

  • Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

SALMON CHOWDER



Salmon Chowder image

This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6

Number Of Ingredients 10

2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill

Steps:

  • Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
  • Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

FISH CHOWDER



Fish Chowder image

Simmer this hearty homemade soup in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

2 teaspoons canola oil
1 small onion, chopped (1/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cups frozen potatoes O'Brien with onions and peppers
1 can (14.75 oz) cream-style sweet corn
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/2 teaspoon salt
1 1/4 lb firm white fish fillets, such as cod or pollock, skin removed
1 cup fat-free (skim) milk
2 teaspoons cornstarch

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  • Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  • Add whole fish fillets. Cover; cook 5 to 7 minutes or until fish flakes easily with fork. In measuring cup, mix milk and cornstarch; stir into chowder. Cook, stirring constantly, until mixture boils and thickens.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 0 g

COUNTRY FISH CHOWDER



Country Fish Chowder image

You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. -Linda Lazaroff, Hebron, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1 cup chopped onion
4 bacon strips, chopped
3 cans (12 ounces each) evaporated milk
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (6-1/2 ounces) chopped clams, undrained
3 medium potatoes, peeled and cubed
3 tablespoons butter
1 teaspoon salt
3/4 teaspoon pepper
1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
Crumbled cooked bacon, optional
Minced chives, optional

Steps:

  • In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

Nutrition Facts : Calories 250 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 598mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

CHUNKY FISH CHOWDER



Chunky fish chowder image

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

Steps:

  • Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
  • Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium

SIMPLE SEAFOOD CHOWDER



Simple seafood chowder image

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 14

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
  • Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
  • Add the mace, cayenne pepper and some seasoning, then stir in the milk.
  • Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium

FISH CHOWDER



Fish Chowder image

This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...

Provided by Dreamgoddess

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons margarine or 2 tablespoons cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Steps:

  • Cut cod fillets into bite sized pieces.
  • Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Add fish and cook 10 minutes longer.
  • Add milk.
  • Reheat, but do not boil.
  • Serves 4.
  • Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4

FAVORITE FISH CHOWDER



Favorite Fish Chowder image

Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings (4 quarts).

Number Of Ingredients 11

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

FISH CHOWDER



Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

  • In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • Add chicken stock and potatoes; simmer for 10 minutes.
  • Add fish, and simmer another 10 minutes.
  • Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

VEGETABLE FISH CHOWDER



Vegetable Fish Chowder image

Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.

Provided by Irmgard

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 potatoes, peeled and cubed
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 cup frozen corn kernels
400 g haddock fillets, cubed (You may use whatever type of white fish you like)
2 tablespoons fresh parsley, minced

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
  • Sprinkle with the flour and cook, stirring, for 1 minute.
  • Add the chicken stock and bring to a boil.
  • Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
  • Add the milk, corn and fish.
  • Heat until steaming and the fish flakes easily when tested, about 5 minutes.
  • Add the parsley.

SEAFOOD CHOWDER



Seafood Chowder image

This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed called dulse as the flavored fat in which you sauté the vegetables before deglazing them, and each individual flavor in the resulting stew will pop - from carrot to leek, parsnip to potato, bacon to clam to scallop to fish. The seaweed is a powerful flavor enhancer. You can omit it if you want, but really, you shouldn't.

Provided by Sam Sifton

Categories     soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

36 medium-size quahog clams, usually rated "top neck" or "cherrystone," scrubbed under cold water to remove sand and grit
2 tablespoons unsalted butter
1/4 pound thick-cut bacon, diced
2 tablespoons dulse flakes
2 leeks, tops removed, halved and cleaned, then sliced into half-moons
2 carrots, peeled and halved, then sliced into half-moons
2 parsnips, peeled and halved, then sliced into half-moons
2 medium-size all-purpose potatoes, like Yukon Gold, cubed
1 cup dry white wine
3 sprigs thyme
2 bay leaves
2 cups heavy cream
Freshly ground black pepper to taste
1 pound firm white fish fillets, like cod, tautog or sea bass, cut into fingers
1/2 pound sea scallops, sliced into coins if very large
1/4 cup chopped parsley

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. You should have 5 or 6 cups. Remove clams from shells, and set aside as well.
  • Rinse out the pot, and return it to the stove. Add 1 tablespoon of the butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add the dulse and the leeks to the fat, and cook, stirring frequently, until the leeks are soft but not brown, about 10 minutes. Add the remaining 1 tablespoon butter, then stir in the carrots, parsnips, potatoes and wine, and continue cooking until wine has evaporated and the vegetables have just started to soften, approximately 5 to 7 minutes. Add enough clam broth to just cover them, approximately 4 to 5 cups, reserving the rest for another use. Add the thyme and the bay leaves.
  • Partly cover the pot, and simmer gently until vegetables are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits about the size of the bacon dice. When the vegetables are tender, add the cream, and stir in the chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer. (Do not let chowder come to a full boil.) Remove the thyme and the bay leaves, and discard.
  • If serving right away, slip the fish fingers into the chowder, place the scallops on the surface and allow them all to cook into translucence in the heat, approximately 5-7 minutes. But chowder improves mightily if it sits overnight to cure. If you have the time, don't add the fish and scallops right away, but allow the chowder to chill in the refrigerator overnight, then reheat it to a bare simmer before adding and cooking them through. Season to taste with salt and pepper, and serve, garnished with the chopped parsley.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 27 grams, Fat 32 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 656 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use fresh and high-quality ingredients. This will make a big difference in the overall flavor of your chowder.
  • Don't be afraid to experiment with different types of fish. Salmon, cod, and haddock are all popular choices, but you can also use halibut, flounder, or tilapia.
  • Be careful not to overcook the fish. It should be cooked through, but still flaky.
  • Add the vegetables and seasonings to the pot in stages. This will help to prevent them from overcooking.
  • Serve the chowder hot with crusty bread or crackers.

Conclusion:

Fish chowder with root vegetables is a hearty and delicious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this recipe a try!

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