Seafood lovers rejoice over this creamy fish chowder packed with veggies! It’s gluten-free, egg-free, and has easy grain and dairy-free options.
‘Tis the season. . . for soup.
When fall comes around, I get to dreaming of all the soups I can now feed my family. Not that I don’t serve them soup all throughout the year. But once the temperature starts to drop I can finally serve it to them without hearing, “It’s too hot for soup!”
Though they might complain during the hot summer months, my family really does love soup. We might not have always enjoyed it (America seems to have gotten away from nourishing themselves with soup, IMO), but ever since the GAPS Diet we’ve regularly craved a pot of soup.
Creamy Veggie & Fish Chowder.
This fish chowder was a step out of my normal soup routine. I had some fish on hand, but not enough for a meal for 8 people. And what’s the best way to use up food? Soup.
Am I right? Of course I am.
I do happen to have a couple little princesses who think they don’t like fish (they really do), so for this soup I boiled the fish in the broth until it disintegrated. Then my goofy kids wouldn’t know it was in there.
If your family doesn’t mind fish, you could just fry the fish up separately and add pieces of it into the soup at the end. It tastes yummy that way, too.
More soupy goodness.
If you need more soups to add to your repertoire – ’cause who doesn’t – here are a few of my family’s favorites. They’re all grain-free, save the one with dumpling, and all nourishing and comforting!
- Creamy Squash & Apple Soup
- Beef & Kale Soup in the Instant Pot
- Easy Beef Soup with Gluten-Free Herbed Dumplings
- Creamy Roasted Red Pepper, Sausage, and Cauliflower Soup
- Ginger, White Bean & Chicken Soup
- Quick & Easy Veggie Lentil Soup
- Italian Wedding Soup in the Instant Pot
- White Chicken Chili in the Instant Pot or Slow Cooker
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Creamy Fish & Veggie Chowder
Free of grain, gluten, eggs, and sugar, with dairy-free option.
- 4 cup fish or vegetable stock
- 1 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 3 potatoes, diced
- 2 carrots, chopped
- 1 cup corn, optional for grain-free
- 1 cup peas
- 2-4 fillets of wild-caught flounder (or whatever fish you like)
- 1 teaspoon cumin
- 2 tablespoons parsley
- 1 1/2 teaspoon oregano
- 1 teaspoon dill
- 1/4 cup potato starch
- 3 cup whole milk or full-fat coconut milk (it’s easy to make your own)
- Himalayan salt & black pepper, to taste
- 1/4 cup parmesan cheese, optional
In large pot combine fish, veggies, herbs, and spices to the broth bring to a boil. Reduce heat and simmer until potatoes are tender.
When tender, remove about a cup of the soup and place it in a blender along with 3 cups of the milk. Puree, then add back into soup.
In small glass measuring cup, combine potato starch and remaining milk. Whisk until potato starch is dissolved, then pour into soup. Stir until thickened.
Remove from heat and add parmesan cheese.