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Potato Fish Chowder
Potato Fish Chowder
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in comforting cod and potato chowder, perfect for cozy winter nights with a rich clam juice base.
Ingredients:
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 2 (8 ounce) bottles clam juice
  • 2 cups water
  • 4 potatoes, cut into cubes
  • 1 bay leaf
  • 0.5 teaspoon dried thyme
  • 1 pound cod fillets, cut into chunks
  • 1 cup whole milk
  • salt and ground black pepper to taste
Instructions:
  • In a 5-quart saucepan, melt butter over medium heat. Sauté onion, celery, and garlic in the butter until onion is tender, about 5 to 7 minutes.
  • Coat vegetables evenly with flour in the saucepan. Whisk in clam juice and water until smooth. Add potatoes, bay leaf, and thyme. Bring to a boil, then simmer on medium-low until potatoes are tender, about 15 minutes.
  • Add the cod to the soup with a gentle stir. Cover the saucepan and cook until the cod becomes flaky, approximately 8 minutes.
  • Gently pour in the milk and let the soup simmer until heated through, for about 1 to 2 minutes. Season with a pinch of salt and pepper. Remember to remove the bay leaf before serving.

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