Potato-Fish Chowder

Name: Potato-Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 6 scallions, coarsely chopped; 2 celery ribs, coarsely chopped; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 16 fluid ounces clam juice; 1 1/2 lbs new potatoes, peeled, scrubbed, and cut into 1/2-inch cubes; 1/2 teaspoon dried thyme; 1 bay leaf; 1 lb cod fish fillet, cut into 2 inch chunks; 1 cup milk; salt; pepper

Submitted by Atomic Girl Cooks

"Source: Everyday Food. Cod is just a suggestion - use any fish you like!"

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

2 tablespoons butter
6 scallions, coarsely chopped
2 celery ribs, coarsely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
16 fluid ounces clam juice
1 ¹⁄₂ lbs new potatoes, peeled, scrubbed, and cut into 1/2-inch cubes
¹⁄₂ teaspoon dried thyme
1 bay leaf
1 lb cod fish fillet, cut into 2 inch chunks
1 cup milk
salt
pepper

directions

In a large saucepan, melt butter over medium-high heat.
Add scallions, celery, and garlic. Cook until tender (2-3 minutes).
Add flour; stir to coat.
Add clam juice and 2 cups water, whisking until smooth.
Add potatoes, thyme and bay leaf. Bring to a boil; reduce heat.
Simmer until potatoes are cooked (about 10 minutes).
Add fish; cover and cook until it flakes easily (about 8 minutes).
Pour in milk; cook until heated through.
Remove and discard bay leaf.
Season with salt and pepper, and serve immediately.

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Reviews

This is a wonderful, satisfying chowder that tastes rich while being reasonably low fat. My teenagers loved it as did my New England raised husband. I made three fairly minor changes to the recipe: I reserved the scallions for garnish and sauteed a chopped yellow onion with the celery instead of the scallion. Instead of clam juice I used water plus "Better than Boullion" brand lobster base and I used a can of evaporated skim milk instead of the milk because to me the evaporated milk adds body without fat. Thanks for posting, Atomic Girl.

DinnerBelle

Tweaks

This is a wonderful, satisfying chowder that tastes rich while being reasonably low fat. My teenagers loved it as did my New England raised husband. I made three fairly minor changes to the recipe: I reserved the scallions for garnish and sauteed a chopped yellow onion with the celery instead of the scallion. Instead of clam juice I used water plus "Better than Boullion" brand lobster base and I used a can of evaporated skim milk instead of the milk because to me the evaporated milk adds body without fat. Thanks for posting, Atomic Girl.

DinnerBelle