If you’re craving a warm, hearty bowl of comfort but struggle with acid reflux, this chowder is for you. Our Acid Reflux-Friendly Fish Chowder is made with gut-friendly ingredients that won’t trigger discomfort, making it a perfect dinner option for the whole family. This creamy, flavorful chowder delivers a soothing experience for anyone wanting lighter meals while still getting that bold, savory taste. It’s quick to whip up and will leave your kitchen smelling like a cozy seafood shack (without all the heavy ingredients).
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Acid Reflux-Friendly Fish Chowder: Delicious & Comforting Recipe
If you often steer clear of certain comfort foods like chowder because they tend to wreak havoc on your system, welcome to a game-changer! This recipe is like a warm hug in a bowl. The Acid Reflux-Friendly Fish Chowder skips ingredients that trigger reflux (like heavy cream or lots of garlic) and swaps them out for gentler, just-as-delicious alternatives. Imagine curling up with steamy, savory chowder that’s both satisfying and kind to your tummy—yes, that’s exactly what this dish offers! Plus, it’s flexible, so you can add in tender veggies, different herbs, or even tweak the texture to suit your preferences. And whether you’re cooking for just yourself or a whole family, this recipe will have everyone asking for seconds (and maybe even thirds). At BellRecipes, we want to make dinners like this as friendly and easy as possible. Let’s dive in—you’ve got this!Why You’ll Love This Recipe
- Gentle on sensitive stomachs, perfect for acid reflux
- Creamy comfort food without heavy cream
- Quick to prepare, ideal for a weeknight dinner
- High in protein from the fish
- Customizable with your favorite veggies
- Uses simple and easily accessible ingredients
- Delivers bold flavor without triggering reflux
Key Ingredients and Substitutions
- Fish: Choose white fish like cod, haddock, or tilapia—these are gentle on digestion. If fish isn’t an option, cooked shredded chicken can work.
- Potatoes: The classic base for a creamy chowder. If you’re looking for lower carbs, try cauliflower as a substitute.
- Carrots and Celery: Add sweetness and texture. For a fun twist, consider diced zucchini or leeks.
- Dairy-Free Milk: Use options like unsweetened almond or oat milk to keep it reflux-friendly. If you’re okay with dairy, low-fat milk works, too.
- Veggie Broth: This forms the base of your soup. Chicken or fish stock also works if that’s more your vibe.
How to Make the Recipe (Step-by-Step)
- Start by prepping your ingredients: Chop your potatoes, celery, carrots, and fish into bite-sized pieces, so they cook evenly.
- In a large pot, sauté the celery and carrots in a splash of olive oil over medium heat until they soften—about 5 minutes.
- Add your veggie broth and chopped potatoes to the pot. Bring it to a gentle simmer and cook until the potatoes are tender (poke with a fork to check).
- Add your fish pieces to the soup. They will cook quickly—around 5 minutes is usually perfect!
- Pour in your dairy-free milk or chosen milk substitute. Stir gently to combine, letting the soup warm through but not boil.
- Season lightly with salt and any reflux-safe herbs you like (thyme or parsley is great here). Serve and enjoy!
Expert Tips for Success
Cut your veggies into similar sizes so everything cooks evenly.
Be careful to not overcook your fish. Check it after 5 minutes to make sure it’s flaky but still tender.
If your broth is too thin, mash a few of the cooked potatoes to naturally thicken it.
Taste and adjust seasoning slowly—go easy on salt to keep it reflux-friendly!
Variations and Customizations
Want to add a flavor zing? Toss in a squeeze of fresh lemon (if you tolerate it well) or garnish with fresh dill. You can also sneak in extra veggies like zucchini or bell peppers for added nutrients. If you’re up for experimenting, swap white fish for salmon or shrimp for a fun seafood twist.
Nutritional Information
This chowder is balanced and light, packing around 250-300 calories per serving. It’s high in protein thanks to the fish, and offers healthy carbs from the potatoes and veggies, giving you energy without weighing you down. By skipping heavy cream, it’s lower in fat and much gentler on the stomach, making it an easily digestible option.
Storage and Reheating Instructions
Store leftover chowder in an airtight container in the fridge for up to 3-4 days. To reheat, use a medium saucepan over low to medium heat—stir frequently to keep the milk from separating. Avoid microwaving dairy-free milk-based chowders, as they can become grainy.
Recipe Card of Acid Reflux-Friendly Fish Chowder: Delicious & Comforting
Ingredients list
- 1 lb white fish fillets skinless and boneless (e.g., cod, haddock)
- 2 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 2 medium potatoes peeled and diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried dill optional
- to taste Salt and pepper use sparingly
- 1 tablespoon fresh parsley chopped (for garnish)
Step-by-Step Instructions
- In a large pot, warm the olive oil over medium heat. Toss in the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the veggies are softened.
- Stir in the diced potatoes and pour in the low-sodium vegetable broth. Bring to a boil, then lower the heat, letting it simmer for about 10-15 minutes, or until the potatoes are tender.
- Chop the fish fillets into bite-sized pieces. Introduce the fish to the pot along with the almond milk, dried thyme, and dill if you choose. Let it simmer for another 5-7 minutes until the fish is fully cooked and flaky.
- Give the chowder a taste and tweak the seasoning with salt and pepper according to preference. Turn off the heat and sprinkle freshly chopped parsley over it before serving.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I freeze this chowder?
Yes, but note that dairy-free milk might change texture when frozen. Reheat gently on the stove to restore the creamy consistency.
What’s the best fish to use?
Cod or haddock work best as their mild flavor pairs perfectly with the chowder’s creamy base.
Can I make this recipe vegan?
Absolutely! Sub the fish for jackfruit or mushrooms and use vegetable broth for a plant-based version.
Will this work in a slow cooker?
Yes! Add the fish in the last 30 minutes of cooking so it doesn’t overcook and break apart.
Can I use regular milk or cream instead?
If you don’t need it to be acid reflux-friendly, feel free to use low-fat regular milk or even a splash of heavy cream for extra richness.