Gram’s Fish Chowder Recipe
Submitted by Amy Merriam, of @marriedwithceliac
Gram was an amazing home cook, and could prepare anything like it was from a Michelin starred restaurant. When I was first diagnosed with celiac disease, I was devastated to learn that many of the recipes I had learned from her in my youth would not be easy to recreate. Like all grandmothers, Gram rushed in with her wisdom, and we made this dish together.
“This recipe is about the fish,” she would explain “so you don’t want any fancy roux, or heavy spices. Always use what is fresh, not frozen, so you get that mild taste of the ocean. And NEVER skimp on the heavy cream or try and replace it with something lighter. This is not the recipe for that. This is a dish that is made to be enjoyed.”
There are many recipes of hers that I still struggle to recreate in a gluten free way. This one, however, is naturally gluten free, and always brings comfort to my heart. I hope you enjoy this warm and simple recipe.
Gram’s Gluten-Free Fish Chowder Recipe
Ingredients
- 1lb White Fish (whatever is fresh, not frozen)
- 1 cup Potato, diced
- 1 cup Onion, diced
- 4 cloves garlic, roughly chopped
- 1 stick Unsalted Butter, cubed
- 1 cup White Wine
- 1/2-1 cup heavy cream
- Salt and Pepper to taste
Directions
- Preheat oven to 350 degrees.
- In the bottom of a Dutch oven, add the onion, garlic, and potatoes. Lay the fish filets over the pile of vegetables, and pour the wine over the fish.
- Drop the cubes of butter all over the top of the fish.
- Put the lid on the Dutch oven, and bake for 45 minutes. Remove from oven, and test to make sure potatoes are cooked through.
- Use a spoon to mix and break up the fish. Let sit for 15 minutes.
- Slowly add the heavy cream, mixing into the chowder as you pour. When chowder has reached the desired consistency, add salt and paper to taste and enjoy!
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