Potato Fish Chowder

This creamy fish soup with potatoes is made with cod, potatoes, and clam juice. A warm bowl of chowder is comforting on a cold winter day.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 381 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.

Step 4

Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.