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You are here: Home / curry powder / Curried Fish Chowder

Curried Fish Chowder

October 27, 2011 By Laura 2 Comments

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I have never eaten chowder before.  (I’ll wait a moment and let that sink in.)  I realize this is weird given that A. I love soup; B. I lived in Boston for 2 years as an adult and C. I pride myself on my wide palate.  But creamy soups are not always my favorite and I used to hate seafood, so somehow it never came up.  I only mention all of this because honestly I have no idea if this is a good chowder or not.  I know I liked it, I know my husband liked it.The kids not so much.  It was not as rich as I’ve imagined chowders to be, but for me that is a good thing.  I don’t tend to like soups that are too rich with cream.

I found the beginning of this soup in Moosewood Restaurant New Classics, and surprise! I actually did not adapt it too much. Very unusual for me. What really attracted me to the soup is–no surprise–the curry powder.  I thought that might liven up the creaminess and I was right. I also threw the peas in–maybe that’s a chowder no-no?–and we all agreed they tasted right.  Probably what I tried to do was turn this into an Indian fish chowder, since peas are a classic combo with potatoes in Indian cuisine.  Whatever the case, if you like Indian food or chowders, I recommend this one.

 

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Curried Fish Chowder
Closely adapted from Moosewood New Classics
Course: Soup
Cuisine: chowder
Keyword: fish
Author: TheSpicedLife
Ingredients
  • 1 T vegetable oil
  • 2 medium-large onions, diced
  • 4-6 garlic cloves, minced
  • 1 t salt
  • 1 cup finely chopped celery
  • 1 T curry powder
  • ½ t turmeric
  • ½ t ground black pepper
  • 4 cups diced potatoes
  • ½ cup diced carrots
  • 4 cups chicken or vegetable stock
  • ½ cup dry sherry or dry white wine
  • 1 lb mild white fish fillets, such as hake, sole, or scrod
  • 2 T cream cheese
  • 1 cup milk or half-and-half
  • 1 1/2 cups frozen peas
Instructions
  1. In a large Dutch oven or soup pot, heat the oil on medium heat. Add the onions with a pinch of salt and cook, stirring, for 5 minutes. Then add the garlic with some more salt (to taste) and cook another 5 minutes, stirring often. Add the celery and carrots and sauté for about 4 more minutes. Add the curry powder, turmeric, and black pepper and cook for 1 to 2 minutes, stirring constantly. Add the potatoes, stock, and sherry or wine.
  2. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. Rinse the fish fillets and cut them into bite-sized pieces. Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent. Remove from the heat.
  3. In the meantime, use a blender to puree the cream cheese and milk or half-and-half. Add some of the soup and puree. Stir the puree back into the soup. Taste for salt and pepper--or lemon juice. Add the peas and heat through gently before serving.

 

Amazon affiliate links were used in this post, but only to link to items I would be discussing and linking to anyway.

Filed Under: curry powder, fish, peas, potatoes, seafood, soup

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Comments

  1. Kiri W. says

    October 30, 2011 at 9:28 am

    This looks wonderful! All these chowder recipes are popping up everywhere, I really need to pick one and let it take my chowder-making-virginity! 😉

    Reply
  2. Island Vittles says

    October 30, 2011 at 11:40 am

    The colour is beautiful, and it looks light and delicious rather than thick and stodgy (I strongly dislike stodgy chowders!) — a great first effort! Theresa

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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