Red Pepper Fish Chowder

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By the calendar we are in the final days of summer, but looking outside my window it feels as though the Autumn Equinox has descended upon us with full furry. As I write, a rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!)

But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner.

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: about 4 servings
  • 1 tablespoon olive oil
  • 1/2 cup red onion, minced
  • 1/2 cup red bell pepper, minced
  • 1/2 cup celery, minced
  • 3 slices turkey bacon, chopped
  • 1 cup chicken or vegetable broth
  • 2 cups Yukon gold potatoes, diced, but not peeled
  • 1 cup fresh or frozen corn
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup sour cream, (don't use non-fat!)
  • 1 large tomato, chopped and seeded
  • 3/4 pound firm white fish cut into 3/4-inch dice, (see note below)
  • 1/4 tsp. black pepper
  • 2 tablespoons fennel fronds, (optional)

What type of fish can I use?

  • halibut
  • cod
  • turbot
  • tilapia
  • mahi mahi
  • scrod

  1. Heat the olive oil over medium heat in a large sauté pan. Add the onions, bell pepper, and celery. Sauté until the vegetables are tender, about 5 minutes. Add the turkey bacon and sauté about 5 minutes more (until the bacon is crispy and the vegetables begin to turn golden in color).
  2. In the same pan add the broth and bring to a simmer. Add the diced potatoes and corn; cook until potatoes are tender, about 15 minutes.
  3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
  4. Add the chopped tomato, fish, and black pepper. Simmer 5 minutes more or until fish is cooked. Ladle chowder into bowls and garnish with chopped fennel.

What Makes this Recipe Work

  • Lots of vegetables!
  • Use what you have on hand
  • Quick and easy to prepare
  • A one-pot meal
  • Did I mention easy?

Nutrition Facts
Serving size: 1.5 cups
Calories 355
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 4 g20%
Unsaturated fat 5 g
Carbohydrates 46 g15%
Sugar 9 g
Fiber 5 g20%
Protein 27 g54%
Cholesterol 65 mg22%
Sodium 465 mg19%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2014 Carb Diva

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8 comments

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Carb Diva 2 years ago Author

RoadMonkey, you are so very welcome. I hope you enjoy it.


RoadMonkey profile image

RoadMonkey 2 years ago

Thanks very much, I have been looking for a fish chowder soup.


Carb Diva profile image

Carb Diva 2 years ago Author

Hi OldRoses. Thanks for stopping by and for your support. I feel that in the cold months of November till Spring a bowl of chowder, a bit of soup, or some stew is always comforting.


OldRoses profile image

OldRoses 2 years ago from Franklin Park, NJ

Great recipe! I can't wait to try it. I love soups that can be eaten as a one dish meal. Voted up and sharing!


Carb Diva profile image

Carb Diva 2 years ago Author

Bobtyndall thank you. I hope you enjoy it.


Carb Diva profile image

Carb Diva 2 years ago Author

Bill, thanks for stopping by. I do hope that you try this one and let me know if you like it.


bobtyndall 2 years ago

I love a good seafood chowder


billybuc profile image

billybuc 2 years ago from Olympia, WA

Soups, stews and chili...the perfect fall meals. We will definitely try this one. Thank you my friend.

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