Potato-Fish Chowder

51 Ratings
  • 5 9
  • 4 14
  • 3 18
  • 2 8
  • 1 2

Serve this New England-style chowder with oyster crackers and a dash of hot sauce.

Everyday Food, April 2005

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Recipe Summary

prep:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • Add cod; cover, and cook until fish easily flakes, about 8 minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.

Cook's Notes

Using store-bought clam juice is an easy way to add more seafood flavor to fish-based soups and stews.

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Reviews (1)

51 Ratings
  • 5 9
  • 4 14
  • 3 18
  • 2 8
  • 1 2
Martha Stewart Member
03/09/2010
I just wrote about this recipe for the EDF book giveaway. Very yummy. The fish doesn't get overcooked and all the flavors are great. It's a thin chowder, but I enjoy chowder on more the broth-y side.
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