Really Easy Chowder
This chef-curated Really Easy Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 23g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 359 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Really Easy Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Really Easy 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 Really Easy Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 (14.5 ounce) can diced tomatoes
- 3 stalks celery, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1/2 pound frozen cod fillets
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.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepperStep 2: Technique & Execution
Bring to a boil over medium heatStep 3: Technique & Execution
Place frozen fish filets in potStep 4: Technique & Execution
Reduce heat and cook for 10 to 15 minutesStep 5: Technique & Execution
Cook until mixture is heated through and fish is opaque and flakyStep 6: Technique & Execution
Thin with a little water if desired.Chef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 359 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 23g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 28g | Complex, slow-digesting dietary fiber |
| Fat | 17g | Wholesome dietary lipids for micronutrient absorption |
Really Easy Chowder
This chef-curated Really Easy Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper
Technique & Execution: Bring to a boil over medium heat
Technique & Execution: Place frozen fish filets in pot
Technique & Execution: Reduce heat and cook for 10 to 15 minutes
Technique & Execution: Cook until mixture is heated through and fish is opaque and flaky
Technique & Execution: Thin with a little water if desired.
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight glass container for up to 2 days.
- Reheating: Warm gently in a skillet on medium-low heat with a lid to keep the fish tender. Avoid microwaving to prevent rubbery texture.
- Freezing: We do not recommend freezing cooked fish as it degrades the texture.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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