Creamy fish and chive chowder
A healthier-for-you comfort food favorite
Serving Size
1 bowl (1 1/2 cups)
Servings
6
Prep Time
10 min
Cook Time
45 min
Directions
- Heat olive oil in a large soup pot over medium-high heat. Add garlic and onion and sauté until translucent, about 5 minutes. Add celery and carrots and sauté until soft, about 5 minutes. Add vegetable broth, bay leaf, thyme, and potatoes and bring mixture to a boil. Cook until potatoes are tender, about 15 minutes, and remove from heat. Remove the bay leaf and thyme.
- Remove half the potatoes and put in a blender. Add a splash of the liquid from the pot and let the mixture cool slightly. Blend until smooth. Return pureed potatoes to the soup pot and stir until combined. Bring soup to a simmer over medium-high heat and add the cod. Simmer until cooked, about 8 minutes. Serve with chives sprinkled over top.
- Handy Hint: If you have a little bit of kitchen string handy or even a strip of cheesecloth, tie up the thyme stalks before adding to the pot. It'll keep the thyme together, making it easier to remove later. For a little herby burst, run your fingers against the thyme stalks, peeling the leaves off, and add them back to the pot after the soup is finished.
Nutrition Information
| Sodium | 242.9 mg |
| Saturated fat | 0.4 g |
| Protein | 18.5 g |
| Polyunsaturated fat | 0.5 g |
| Monounsaturated fat | 1.8 g |
| Fiber | 3.7 g |
| Fat | 3 g |
| Cholesterol | 41.6 mg |
| Carbs | 16.6 g |
| Calories | 173.9 |
Nina Lincoff