The secret to the deliciousness of this Creamy Dairy-Free Fish Chowder is the pureed potatoes that make up the base. Even the most discerning chowder aficionados will love this chowder with its firm fish and savory stock. Make a lot and freeze some to guarantee a healthy meal on those busy weeknights.
2 Tbs. olive oil
1 onion, chopped
1 clove garlic, chopped
2 celery stalks, chopped, divided
4 Yukon Gold potatoes, divided
¼ C. white wine
1-quart low-sodium chicken, fish, or vegetable stock, divided
1 lb. lean, firm white fish (such as cod, rockfish, or haddock), cut into 1-inch pieces
½ to 1 tsp. white wine vinegar, optional
Chopped celery leaves or parsley, for garnish
Warm the olive oil in a large pot over medium heat and sauté the onion, garlic, and half of the celery until the onion is soft and translucent. Meanwhile, peel and chop three of the potatoes (makes roughly 2 cups). Add the potatoes, white wine, and three cups of the stock to the pot and bring to a boil.
Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If needed, add some of the remaining one cup stock to thin soup to desired consistency. Taste and add a little salt if needed.
Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato, and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart. Add the fish and simmer for 5 minutes more, or until fish is cooked through. Taste and add a little vinegar if the soup needs some brightness. Garnish each serving with celery leaves or parsley.