Best 3 Spring Pea Fish Chowder Recipes
Indulge in the delightful Spring Pea Fish Chowder, a culinary masterpiece that harmonizes the vibrant flavors of spring peas, succulent fish, and a creamy, flavorful broth. This chowder is a symphony of textures and tastes, with tender fish flaking effortlessly in a rich, velvety broth, while the sweet pop of fresh peas adds a delightful burst of springtime freshness. This seafood extravaganza is not just limited to fish chowder. You'll also discover a treasure trove of other seafood recipes, including a tantalizing Creamy Shrimp Scampi, a flavorful Baked Cod with Lemon and Herbs, and an exotic Thai Shrimp Curry that will transport your taste buds to Southeast Asia. Get ready to embark on a culinary journey that celebrates the bounty of the sea, with each recipe offering a unique taste adventure.
Check out the recipes below so you can choose the best recipe for yourself!
FISH CHOWDER SOUP
Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.
Provided by Nagi
Categories Soup
Time 35m
Number Of Ingredients 16
Steps:
- Melt butter in a large pot over medium heat.
- Add garlic and onion, cook for 5 minutes until translucent but not golden.
- Add carrots and stir through.
- Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
- Add flour and stir for 30 seconds - it will become sludgy!
- Slow pour in broth while stirring to dissolve paste, then stir in milk.
- Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
- Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
- Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
- Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
- Serve, garnished with green onions and crusty bread on the side for dunking!
Nutrition Facts : Calories 418 kcal, Carbohydrate 39 g, Protein 37 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 431 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SPRING PEA FISH CHOWDER
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.
Provided by Anna Stockwell
Categories Chowder Leek Potato Clam Fish Halibut Cod Milk/Cream Pea Lemon Juice Lemon Basil Spring Quick & Easy One-Pot Meal Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5-6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10-12 minutes.
- Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3-4 minutes. Remove from heat and stir in lemon juice.
- Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.
SPRING SALMON CHOWDER
You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once., In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.
Nutrition Facts : Calories 256 calories, Fat 11g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.
Tips:
- Prepare ingredients in advance: Finely dice the vegetables and herbs before starting to cook. This will save time and ensure even cooking.
- Choose the right fish: Any firm-fleshed white fish, such as cod, halibut, or haddock, will work well in this recipe. Avoid fish that are too flaky, as they will break up during cooking.
- Don't overcook the fish: The fish should be cooked until it is just opaque in the center. Overcooking will make the fish tough and dry.
- Add the cream and peas at the end: This will help to prevent the cream from curdling and the peas from becoming overcooked.
- Serve immediately: Fish chowder is best served hot. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Spring pea fish chowder is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover fish. With its combination of fresh vegetables, tender fish, and creamy broth, this soup is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy meal, give this recipe a try.
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