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Verywell Fit

Low-FODMAP Fish Chowder Recipe

Try an easy fish chowder recipe that uses potato flakes and cream for a thick, rich broth, rather than gluten-rich flour, for a low-FODMAP meal.
39
78
5
45 min
TOTAL TIME
322
CALORIES
$2.71
PER SERVING
Low-FODMAP Fish Chowder Recipe
Ingredients
17 INGREDIENTS
8 SERVINGS
Lactose Free Whole Milk
5 cups lactose free whole milk
Scallions
6 whole scallions
green part only, thinly sliced, divided
Fresh Fennel Bulb
1/2 cup fresh fennel bulb
finely chopped
Red Potatoes
1 1/4 lbs red potatoes
with skin, cut into ¼ inch cubes
Potato Flakes
1 cup potato flakes
Salt
1 tsp salt
Dried Thyme Leaves
1 tsp dried thyme leaves
Celeriac
1/2 cup celeriac
chopped
Sliced Canadian Bacon
3 oz sliced canadian bacon
finely diced
Dried Bay Leaf
1 whole dried bay leaf
Black Pepper
1/2 tsp black pepper
Parsnip
1 medium parsnip
Cod
1 1/2 lbs cod
cut into 1/2-inch chunks
Clam Juice
1 cup clam juice
Water
1 cup water
Butter
1 tbsp butter
Heavy Cream
1/2 cup heavy cream
Directions
9 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
View Directions on Verywell Fit
Health Info
Macros
30g
CARBS
11g
FAT
25g
PROTEIN
Contains these allergens
MILK
FISH
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
What type of fish should I use for the Fish Chowder?
Why is my fish chowder not thick?
Do I need to peel the potatoes for the chowder?
Can I use any vegetables in the chowder?
Why does my fish chowder taste bland?
Can I use fish stock instead of water?
Can I use canned fish for the chowder?
Should I use cream or milk for fish chowder?
Can I leave out the bacon?
Do I need to precook the fish for the chowder?