Gluten-Free Norwegian Fish Chowder

Ingredients

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

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.