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Acid Reflux-Friendly Fish Chowder Recipe

5 from 4 votes
Here’s a simple and delicious fish chowder recipe that’s suitable for an acid reflux diet. This recipe avoids common trigger ingredients while still delivering flavor and nutrition.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American, Healthy/Comfort Food
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g white fish fillets (e.g., cod, haddock), skinless and boneless
  • 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
  • Salt and pepper to taste use sparingly
  • 1 tablespoon fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven – For cooking the chowder.
  • Cutting board – For chopping vegetables and fish.
  • Chef's knife – For cutting the vegetables and fish fillets.
  • Measuring cups – To measure ingredients accurately.
  • Measuring spoons – For measuring smaller quantities of spices and oil.
  • Wooden spoon or spatula – For stirring the chowder as it cooks.
  • Ladle – For serving the chowder.
  • Soup bowls – For serving the finished chowder.

Method
 

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  2. Add Potatoes and Broth: Add the diced potatoes and low-sodium vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
  3. Add Fish and Almond Milk: Cut the fish fillets into bite-sized pieces. Add the fish to the pot along with the almond milk, dried thyme, and dill (if using). Simmer for an additional 5-7 minutes until the fish is cooked through and flakes easily.
  4. Season and Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with fresh parsley before serving.

Notes

You can customize this chowder by adding other low-acid vegetables like zucchini or green beans.
Avoid adding ingredients like tomatoes or heavy cream, which can trigger acid reflux symptoms.