Creamy Fish Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamy Fish Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamy Fish Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups Defatted Chicken or Fish Stock
• 1 Bay Leaf crushed
• 1/8 tsp Thyme
• 1/8 tsp Rosemary
• 1 lb. Fish Fillets,* cut in 1 inch cubes
• 1 lg Onion, chopped
• 1 cup Chopped Celery (include tender Leaves)
• 4 cups Diced Potatoes with skin
• 1 13 ounce can Evaporated Skim Milk
• 1/4 cup Corn Starch

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Garnish: 1/4 cup finely chopped Green Onions 1

Step 2: Technique & Execution

Place stock, first 3 seasonings, and fish in large pot

Step 3: Technique & Execution

Add vegetables when mixture returns to boil, reduce heat and sim- mer covered for 30 minutes. 2

Step 4: Technique & Execution

Transfer 2 cups of the chowder to a blender and puree; return pureed 3

Step 5: Technique & Execution

Add can milk into cornstarch and stir until smooth

Step 6: Technique & Execution

Add the mixture to the simmering chowder, stirring constantly until thicken