Name: Market Style Coastal Fish Chowder
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 45 g unsalted butter; 1 yellow onion; 2 celery stalks; 2 garlic cloves; 30 g all-purpose flour; 500 ml fish stock; 400 g yukon gold potatoes; 3 fresh thyme sprigs; 1 bay leaf; 150 g corn kernels; 250 ml whole milk; 120 ml heavy cream; 500 g white fish fillet; 15 ml lemon juice; 10 g chives

Equipment

Dutch oven

or Heavy-bottomed stock pot

Chef's knife

Cutting board

Wooden spoon

Ingredients

4 servings

Aromatics & Base

45 g unsalted butter, cubed
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
30 g all-purpose flour

Liquids & Vegetables

500 ml fish stock
400 g yukon gold potatoes, peeled and cut into 1.5cm cubes
3 fresh thyme sprigs
1 bay leaf
150 g corn kernels, fresh or frozen

Finish

250 ml whole milk
120 ml heavy cream
500 g white fish fillet, cut into 3cm chunks
15 ml lemon juice
10 g chives, finely chopped

Nutrition (per serving)

582

Calories

36g

Protein

40g

Carbs

32g

Fat

Fiber

Sugar

327mg

Sodium

Method

Melt the butter in a Dutch oven over medium heat (175°C/350°F). Add the diced onion and celery with a pinch of salt.

5mLook for: Onions are translucent and softFeel: Vegetables yield to pressure

Add minced garlic and cook for 30 seconds until fragrant, then sprinkle the flour over the vegetables. Stir constantly to cook out the raw flour taste without browning it.

1mLook for: Flour coats vegetables evenlyFeel: Mixture becomes paste-like

Slowly pour in the fish stock while stirring to prevent lumps. Add the potatoes, thyme sprigs, and bay leaf. Bring to a simmer.

12mFeel: Potatoes are knife-tender

Reduce heat to low. Stir in the milk, heavy cream, and corn. Allow the liquid to return to a gentle heat, but do not let it boil vigorously.

Gently nestle the fish chunks into the soup. Cover and let poach gently until the fish is opaque and flakes easily. Target an internal temperature of 63°C/145°F.

5mLook for: Fish is opaque whiteFeel: Fish flakes with gentle pressure

Remove from heat. Discard thyme stems and bay leaf. Stir in lemon juice, season with salt and pepper to taste, and garnish with chives.

Chef's Notes

To embrace the 'No-Recipe' improvisation style, memorize the ratio: 1 part fat/flour roux, 4 parts liquid, and enough solids to crowd the spoon.
For a deeper savory profile, substitute half the salt with Old Bay seasoning or smoked paprika.
If using frozen fish, thaw completely and pat dry before adding to prevent watering down the chowder.
The potatoes act as a secondary thickener; if you prefer a very thick chowder, mash about 20% of the potatoes into the broth before adding the fish.
Acid is critical in creamy soups; do not skip the final squeeze of lemon juice, as it cuts the richness and brightens the seafood flavor.