Classic Comfort: Fish Chowder in a Sourdough Bread Bowl

Classic Comfort: Fish Chowder in a Sourdough Bread Bowl

Ingredients

• 2 tbsp butter
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 3 medium potatoes, diced
• 3 cups fish or seafood stock
• 1 cup heavy cream
• 1 cup whole milk
• 1 lb white fish fillets (such as cod or haddock), cut into chunks
• ½ cup corn kernels (optional)
• ½ tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)
• 4 small sourdough bread bowls

Instructions

1. Prepare the Bread Bowls:
   • Cut the tops off the sourdough bread bowls and hollow them out, leaving about an inch of bread along the edges. Set aside.
2. Make the Chowder:
   • In a large pot, melt the butter over medium heat.
   • Add the diced onion and celery, sautéing until softened (about 5 minutes).
   • Stir in the garlic and cook for another 30 seconds.
3. Cook the Potatoes:
   • Add the diced potatoes, fish stock, thyme, and smoked paprika.
   • Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender.
4. Add the Fish & Dairy:
   • Stir in the heavy cream and milk, then gently add the fish chunks and corn (if using).
   • Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily.
   • Season with salt and black pepper to taste.
5. Assemble & Serve:
   • Ladle the hot fish chowder into the prepared sourdough bread bowls.
   • Garnish with fresh parsley and serve immediately.

Enjoy this warm, hearty dish—perfect for a cozy night in! ✨