Recipe by Lorac
Found this on another website and thought it would be a delicious way to use up some frozen cod lurking in my freezer.
Top Review by TreeSquirrel
This was pretty tasty! I added about 2 large peeled and diced potatoes, along with extra milk (substituted for the heavy cream) and vegetable broth instead of clam juice. I don't like things spicy, so did without the hot sauce. My boyfriend said this is "restaurant quality chowder," and I agreed; although, I would have preferred the chowder without the wine. I think this would be excellent for a company dinner, with a loaf of fresh bread on the side! Thanks, Lorac!
- 1 lb firm fleshed white fish fillet, cut in 1 inch cubes (cod, haddock, plaice)
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 1 tablespoon dried parsley
- 1 teaspoon dried rosemary, crushed
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon hot sauce (or to taste)
- 1 (16 ounce) can diced tomatoes
- 1⁄2 cup dry white wine
- 1 (8 ounce) bottle clam juice
- 3 tablespoons flour
- 3 tablespoons butter, melted
- 1⁄3 cup heavy cream
Directions See How It's Made
- Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
- Sprinkle with herbs and seasonings.
- Top with tomatoes, wine and clam juice.
- Cover and cook on Low 7-8 hours (High 3-4 hours).
- One hour before serving, combine flour, melted butter and cream.
- Stir into chowder and continue cooking for remaining time.