Potato Fish Chowder

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 381 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups water
• 1 small onion, chopped
• ½ teaspoon dried thyme
• 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

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 vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.

Step 3

Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.

Step 4

Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.