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Potato-Fish Chowder

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Potato-Fish Chowder

Serve this New England-style chowder with oyster crackers and a dash of hot sauce. Using store-bought clam juice is an easy way to add more seafood flavor to fish-based soups and stews.

Prep: 15 minutes
Total: 45 minutes

Ingredients

Serves 4

  • 2 tablespoons butter
  • 6 scallions, coarsely chopped
  • 2 stalks celery, coarsley chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 bottles (8 ounces each) clam juice
  • 1 1/2 pounds scrubbed new potatoes, cut into 1/2-inch pieces
  • 1/2 dried bay leaf
  • 1 pound cod fillet, cut into 2-inch chunks
  • 1 cup whole milk
  • Coarse salt and ground pepper

Directions

  1. In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth.
  2. Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.
  3. Add cod; cover, and cook until fish easily flakes, about 8minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.
From Everyday Food, April 2005

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