Gluten-Free Norwegian Fish Chowder

Ingredients

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• 6 cups gluten-free fish stock Shop
• 1.5 lbs firm white fish fillets (like cod, haddock, or pollock), cut into 1-inch pieces
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup gluten-free all-purpose flour blend Shop
• 1/2 cup heavy cream or full-fat coconut milk (for dairy-free) Shop
• 2 tbsp unsalted butter or olive oil
• 1 tsp fresh dill, chopped (plus more for garnish)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Instructions

1. 1 In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter or heat the olive oil over medium heat. Add the finely chopped yellow onion, diced carrots, and diced celery. Sauté these vegetables, stirring occasionally, until they begin to soften and the onion becomes translucent, about 8-10 minutes. This process will release their sweet aromas and build a flavorful base for the chowder.
2. 2 Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it. Sprinkle the gluten-free all-purpose flour blend over the softened vegetables. Cook, stirring constantly, for about 2 minutes to toast the flour and remove any raw flour taste. This will help thicken the chowder later.
3. 3 Gradually whisk in the gluten-free fish stock, ensuring no lumps form. Add the diced Yukon Gold potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the potatoes are fork-tender and the vegetables are fully cooked. The broth will begin to thicken as the potatoes break down slightly.
4. 4 Gently add the pieces of firm white fish to the simmering chowder. Stir in the chopped fresh dill, salt, and black pepper. Continue to simmer, uncovered, for another 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Avoid over-stirring at this stage to keep the fish pieces intact.
5. 5 Stir in the heavy cream or full-fat coconut milk to add richness and a creamy texture to the chowder. Heat through for about 2-3 minutes, but do not let it boil vigorously after adding the cream. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot chowder into bowls and garnish with extra fresh dill before serving.

Nutrition (per serving)

Tips & Notes

• Cut the fish into even 1-inch pieces so they cook in the same 8-10 minutes, and stir gently so they don't break up.
• Cook the flour blend for a full minute or two before adding stock so it loses its raw taste.
• The fish is done when opaque and flaking easily. Avoid boiling after the cream goes in.

Common questions