- 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
- 1/2 teaspoon dried thyme
- 1 pound cod fillets, cut into chunks
- 1 cup whole milk
- salt and ground black pepper to taste
- 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.
- 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.
- Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
- 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.
04/04/2018
recipepes.com
Potato Fish Chowder, recipe
PT15M
PT1H
5
455 calories
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