Fish Chowder No Cream: A Creamy and Delicious Twist – Seaco Online
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Fish Chowder No Cream: A Creamy and Delicious Twist

Looking for a delicious and creamy fish chowder recipe without using cream? You've come to the right place! Fish chowder is a classic dish that is perfect for dinner, especially during the colder months. It's hearty, filling, and packed with flavor. However, traditional fish chowder recipes can be quite heavy due to the use of cream. If you're looking for a lighter version, we've got you covered.

A pot of fish chowder simmers on a stove, filled with chunks of fish, potatoes, carrots, and herbs in a clear broth

To make a fish chowder without cream, you'll need a few simple ingredients, including white fish, potatoes, onions, carrots, celery, and chicken or vegetable stock. You can also add other vegetables, such as sweetcorn or peas, depending on your preference. Instead of cream, you can use milk or a combination of milk and half-and-half to achieve a similar creamy texture. If you're looking for a dairy-free option, you can use coconut milk instead.

The key to making a delicious fish chowder without cream is to poach the fish in the broth. This will infuse the broth with the flavor of the fish and create a rich, creamy texture without the need for cream. You can also add a roux made from butter and flour to thicken the broth if needed. Once the fish is cooked, add the vegetables and cook until tender. Finally, add the milk or milk mixture and heat until warm.

Key Takeaways

  • You can make a delicious fish chowder without using cream by using milk or a milk mixture instead.
  • Poaching the fish in the broth is the key to achieving a rich, creamy texture.
  • You can use a roux made from butter and flour to thicken the broth if needed.

Ingredients and Substitutes

A pot simmering on a stove with fish, vegetables, and broth. Bowls, spoons, and ingredients scattered on a kitchen counter

When it comes to fish chowder, choosing the right ingredients is key to creating a delicious and satisfying dish. Here are some tips for selecting the right ingredients and substitutes to make a no-cream fish chowder:

Choosing the Right Fish

White fish such as cod, haddock, ling, flounder, sole, snapper, monkfish, swordfish, and tuna are all great options for fish chowder. These types of fish are delicate and flaky, which makes them perfect for chowder. You can also use seafood like shrimp, crab, and clams to add more flavor to your chowder.

Vegetable Selection

Vegetables like onions, celery, carrots, and potatoes are the base of any good chowder. Yukon gold potatoes are a great choice because they hold their shape well and have a creamy texture. You can also add peas for a pop of color and sweetness.

Cream Alternatives

If you want to make a no-cream fish chowder, there are several alternatives you can use instead of heavy cream. Evaporated milk and half-and-half are both good substitutes that will give your chowder a creamy texture without the added fat. Coconut milk is also a great option if you want to add a touch of sweetness to your chowder.

When making a no-cream fish chowder, butter and flour are used to create a roux that thickens the chowder. However, if you want to make a gluten-free chowder, you can use cornstarch or another gluten-free flour instead.

Adding chopped parsley, chives, or other herbs can also add a burst of flavor to your chowder. And if you want to make your chowder even heartier, you can use chicken broth instead of water to give it a richer flavor.

Cooking Method

A pot simmers on a stovetop, filled with chunks of fish, vegetables, and broth. Steam rises as the chowder cooks, emitting a savory aroma

Preparing the Base

To start your fish chowder, sauté chopped yellow onions in olive oil in a Dutch oven until they are translucent. Add diced red potatoes, corn, and bay leaves, and stir to combine. Pour in enough liquid (water or white wine) to cover the vegetables, and add a pinch of smoked paprika, thyme, and kosher salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.

Simmering and Seasoning

While the base is simmering, prepare your fish. Cut the fish into bite-sized pieces and season with salt and freshly ground black pepper. Once the vegetables are tender, remove the bay leaves and add the fish to the pot. Simmer the fish chowder for 5-7 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish, as it can become tough and rubbery.

Serving Suggestions

To serve your fish chowder, ladle it into bowls and garnish with minced chives. You can also serve it with some crusty bread on the side for dipping. This dairy-free fish chowder is perfect for any season, whether you're enjoying a warm bowl on a cold winter day or a refreshing summer evening.

If you're looking to adapt this recipe, you can try using different types of fish such as tilapia or lobster, or adding in some other starchy vegetables like sweet potatoes or butternut squash. You can also freeze any leftovers for a quick and easy meal later on. Just use a slotted spoon to remove any fish or vegetables before freezing, and reheat the chowder on the stove or in an Instant Pot.