Rice Milk Fish Chowder

Gluten-Free Main Course Savory Low Histamine Fish Seafood Soup
Rice Milk Fish Chowder

This fish chowder trades the usual cream and potatoes for rice milk and cauliflower, keeping it light while still giving the broth a soft, creamy body. Leek and thyme add gentle savory flavor, and the haddock cooks right in the pot so the soup stays simple. Mash a few pieces of cauliflower if you prefer a thicker chowder.

Ingredients

Instructions

  1. Melt the butter in a large pot over medium-low heat.
  2. Add the leek and a generous pinch of salt. Cook gently for about 6–8 minutes, until soft but not browned.
  3. Add the cauliflower and thyme. Stir for another minute or two.
  4. Pour in the rice milk and bring to a very gentle simmer.
  5. Simmer for about 12–15 minutes, until the cauliflower is very tender.
  6. If you want slightly more body without adding another step, mash a few cauliflower pieces against the side of the pot with a spoon. Otherwise, leave it as-is.
  7. Add the fish in large chunks.
  8. Simmer very gently for another 5–7 minutes, until the fish is just cooked through and flakes easily.
  9. Taste and add more sea salt as needed.

Servings

Serves: 4–5

Nutritional Breakdown

Calories: 332.9 kcal

Fat: 11.6g (17% of calories)

Saturated Fat: 5.4g

Carbohydrates: 25.7g (37% of calories)

Fiber: 1.7g

Sugar: 14.8g

Protein: 32.5g (47% of calories)

Sodium: 373.1mg

Cholesterol: 96mg

Substitute Ingredients

No substitute ingredients available.