Marie's Fish Chowder

Marie's Fish Chowder
  • 2 tablespoons butter
  • 2 cups chopped onion
  • 2 stalks celery, chopped
  • 5 cups chicken stock, divided
  • 5 cups diced potatoes
  • 2 pounds cod, cut into 1/2-inch cubes
  • 1/2 teaspoon parsley, or to taste
  • 1/8 teaspoon seafood seasoning (such as Old Bay®), or to taste
  • 1 pinch garlic salt, or to taste
  • salt and ground black pepper to taste
  • 1 tablespoon all-purpose flour
  • 1 (8 ounce) bottle clam juice
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 2 cups half-and-half


  1. Melt butter in a large stockpot over medium heat. Cook and stir onion and celery in hot butter until tender, about 5 minutes.
  2. Pour 4 cups chicken stock into the pot; add potatoes. Bring the liquid to a simmer, reduce heat to medium-low, and cook until the potatoes are beginning to soften, about 10 minutes.
  3. Stir cod into the stock with the remaining chicken stock; season with parsley, seafood seasoning, garlic salt, salt, and black pepper. Stir flour into clam juice with a whisk until smooth; add to soup. Cook and stir until the liquid begins to thicken, 5 to 10 minutes.
  4. Beat cornstarch into cold water with a whisk until smooth; stir into soup. Cook just long enough for the cornstarch slurry to get warm and begin to thicken the liquid even further, about 5 minutes.
  5. Remove pot from heat. Stream half-and-half into the soup while stirring.

04/25/2018
Marie's Fish Chowder, recipe PT15M PT1H 5 455 calories

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