Potato Fish Chowder

Potato Fish Chowder
  • 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


  1. 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.
  2. 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.
  3. Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  4. 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
Potato Fish Chowder, recipe PT15M PT1H 5 455 calories

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