Stormy Onion & Fish Chowder Forecast

Name: creamy fish and onion chowder
Total time: 45 min
Yield: 2 servings
Ingredients: 200 g fish fillets, cut into bite‑size pieces; 1 large onion, diced; 200 g potatoes, peeled and cubed; ½ celery stalk, diced; 15 ml sunflower oil; 50 g sour cream; 2 cups water or fish stock; to taste salt and black pepper

aka creamy fish and onion chowder

Today's culinary weather calls for a thick, comforting cloud of chowder with a brisk gust of fish and onion.

45minutes

307kcal / serving

2serves

Mediumdifficulty

potatoescelery

Ingredients

200 gfish fillets, cut into bite‑size pieces
1large onion, diced
200 gpotatoes, peeled and cubed
½celery stalk, diced
15 mlsunflower oil
50 gsour cream
2 cupswater or fish stock
to tastesalt and black pepper

20gprotein

35gcarbs

15gfat

≈ 307 kcal each, ish

Method

Heat the sunflower oil in a pot over medium heat and sauté the onion, celery and potatoes until the onion is translucent, about 5 minutes.
Add the fish pieces and cook for another 3 minutes, stirring gently.
Pour in the water or stock, bring to a boil, then reduce to a simmer; cover and cook until potatoes are tender, 12‑15 minutes.
Stir in the sour cream, season with salt and pepper, and let the chowder heat through without boiling, 2‑3 minutes.
Adjust thickness with a splash of water if needed, then ladle into bowls and enjoy the comforting drizzle of steam.

For extra depth, splash a tiny dash of white wine into the pot before adding the stock; let it evaporate before the simmer stage.

Serve alongside Watch a rainy‑day montage while humming a soft jazz sax solo.

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