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Potato Fish Chowder

4

55 min

Potato Fish Chowder

Potato Fish Chowder Photo 1

Time

55 min

Serving

4 persons

Calories

381

Rating

4.00★ (28)

Cuisine

Author: Victoria Buriak
This fish soup with potatoes is comforting and warm on a cold winter day! I've also used this recipe to make oyster stew. It turned out better than expected.

Ingredients

  • butter: 2 Tbsp
  • onion: 1 piece (chopped)
  • stalks celery: 2 piece (chopped)
  • garlic: 2 clove (chopped)
  • all-purpose flour: 3 Tbsp
  • clam juice: 2 bottles (8 ounce bottles)
  • water: 2 cups
  • potatoes: 4 piece (cut into cubes)
  • bay leaf: 1 piece
  • thyme: 0.5 tsp (dried)
  • cod fillets, cut into chunks: 1 pound
  • whole milk: 1 cup
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Potato Fish Chowder Photo 21
Potato Fish Chowder Photo 32
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  1. Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
    Potato Fish Chowder Photo 2
  2. Stir flour into the saucepan until vegetables are evenly coated. Pour in clam juice and water; whisk until smooth. Add potatoes, bay leaf, and thyme; bring liquid to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, about 15 minutes.
    Potato Fish Chowder Photo 3
  3. Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.
    Potato Fish Chowder Photo 4
  4. Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.
    Potato Fish Chowder Photo 5

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