Creamy Scottish chowder with pollock, potatoes, and toasted ciabatta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Creamy Scottish chowder with pollock, potatoes, and toasted ciabatta

Soy-Free

2 Servings, 890 Calories/Serving

30–45 Minutes

Inspired by Sous Chef Kate Langheim’s favorite Scottish soup, this hearty bowl of fish chowder will win you over with its creamy, smoky, belly-warming flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • ½ pound organic gold or red new potatoes
  • Fish options:
  • 10 ounces wild pollock pieces
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 tablespoons organic unsalted butter
  • 2 teaspoons sweet smoked paprika
  • ½ cup organic heavy cream
  • 1 organic bay leaf
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2 ciabatta rolls

Nutrition per serving

Calories: 890, Protein: 33g (66% DV), Fiber: 6g (24% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 21g (105% DV), Cholesterol: 175mg (58% DV), Sodium: 860mg (36% DV), Carbohydrates: 99g (33% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables and fish

  • Peel and finely chop enough onion to measure 1 cup [2 cups].
  • Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
  • Pat the fish dry with a paper towel. If using halibut, barramundi, or salmon, cut into 1-inch pieces; discard the barramundi skin. Season the fish lightly with salt and pepper.

2

Cook the chowder

In a medium saucepan over medium heat, melt the butter. Add the onion, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the potatoes and smoked paprika and season with salt and pepper. Cook, stirring occasionally, until the potatoes start to soften, 3 to 5 minutes.

Stir in the cream, bay leaf, and 1½ cups [3 cups] water and increase the heat to medium-high. Using the back of a wooden spoon, lightly mash some of the potatoes, then add the fish. Cook, stirring occasionally, until the potatoes are tender and the fish is opaque and cooked through, 3 to 5 minutes. Remove from the heat and discard the bay leaf. While the chowder is cooking, prepare the parsley and ciabatta.

3

Prep the parsley; toast the ciabatta

  • Strip the parsley leaves from the stems; finely chop the leaves for garnish.
  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.

Heat a dry medium frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.

Serve

Transfer the chowder to individual bowls and garnish with the parsley. Serve the ciabatta on the side.

Kids Can!
  • Measure the onion. 
  • Scrub the potatoes.
  • Measure the water for the chowder.
  • Strip the parsley leaves. 
  • Drizzle the ciabatta with oil; season with salt.