Recipe Post: Fish Chowder

Yesterday I made this delicious fish chowder for dinner. I substituted 8 ounces of surimi for half the tilapia because we only had 8 ounces of tilapia, and we had some surimi we needed to use up.

Quick & Easy Fish Chowder

¼ cup butter

½ cup diced onion

½ cup diced carrot

2 tablespoons flour

1 teaspoon salt

¼ teaspoon black pepper

2 cups milk

2 14.75-ounce cans creamed corn

1 pound frozen tilapia filets, coarsely chopped

1 pound frozen cauliflower florets, coarsely chopped if necessary 

1 teaspoon Cajun seasoning

1 teaspoon Montreal steak seasoning

½ teaspoon thyme

½ teaspoon garlic powder

½ teaspoon dried parsley

Melt the butter in a large pot. Add the onion & carrot. Cook over medium heat stirring frequently until the onion is soft and yellow. 

Add the flour, salt, and pepper and stir vigorously to create a roux. Slowly stir in the milk allowing it to fully incorporate with the roux. Stir in the creamed corn mixing until the ingredients are well blended. Turn up the heat if necessary, and allow the sauce to come to a simmer.

Add the rest of the ingredients and stir well. Cover and continue cooking over medium heat for about 20 minutes, stirring occasionally. Add a little water if the soup becomes too thick. Serve when the fish is cooked through and the cauliflower is tender.