FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
fish chowder recipe Saffron Cream With Corn Jewels
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: General (can be adapted for high-protein)
Description
This Saffron Cream Fish Chowder with Corn Jewels is a comforting, high-protein, family-friendly meal with a golden hue and rich aroma, perfect for busy weeknights. It offers a wellness-focused easy dinner that satisfies.
Ingredients
- 1.5 lbs white fish fillets (e.g., sustainably sourced cod or haddock)
- 2 medium potatoes, diced small (e.g., Russet or Yukon Gold)
- 1 cup sweet corn (fresh, frozen, or canned (drained))
- 1 cup heavy cream
- Pinch saffron threads
- 4 cups chicken or fish broth (low-sodium recommended)
- 1 each onion, finely diced
- 1 each celery, finely diced
- 2 tbsp butter
- 2 tbsp flour
- To taste salt
- To taste pepper
Instructions
- Prep and Saute Aromatics: Melt 2 tablespoons of butter in a large 10-inch skillet over medium heat. Add the finely diced onion and celery, cooking for about 5 minutes until they soften and become translucent and fragrant.
- Build the Base: Stir in 2 tablespoons of flour, cooking for 1 minute until a light, nutty-smelling roux forms. Gradually whisk in 4 cups of broth until smooth with no lumps. Add the diced potatoes and bring to a gentle simmer.
- Simmer and Flavor: Continue to simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Add the pinch of saffron threads, allowing their golden color to infuse the broth.
- Add Fish and Corn: Gently add the white fish chunks and sweet corn to the simmering base. Cook for 5-7 minutes, just until the fish is opaque throughout and flakes easily with a fork, being careful not to overcook.
- Finish Creamy: Remove the skillet from heat and stir in 1 cup of heavy cream. Heat through for about 2 minutes, ensuring it warms but does not boil. Taste and adjust salt and pepper as needed for the perfect flavor.
Notes
For a low-carb option, swap potatoes with cauliflower florets. For a lighter chowder, use whole milk or evaporated milk instead of heavy cream. A cornstarch slurry can replace flour for a gluten-free version. Ensure fresh, firm white fish, bright yellow corn, and fragrant saffron for the best flavor. If chowder is too thick, add a splash more broth or milk. Avoid overcooking fish or potatoes to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 300 g)
- Calories: 380 calories
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg