Recipe by Queen Butter-Bean
This is my fish chowder with leeks and corn. This recipe is kosher and is a dairy meal, so I used a vegetarian chicken-flavored stock. (The brand is Imagine "no-chicken" stock and can be found in the health food section of the grocery store). This is a great heavy chowder for cold rainy days. The ingredients are inexpensive and the whole thing is prepared in one pot, so there is very little cleanup! Enjoy!
Top Review by Starrynews
Very good chowder! I used mahi mahi and did use the optional thickener. I garnished the soup with some crumbled bacon and chopped parsley just before serving. Thanks for sharing!
- 2 lbs white fish fillets, cut into bite sized pieces
- 3 cups milk
- 2 leeks
- 1 (16 ounce) can corn
- 1⁄2 cup unsalted butter
- 4 -5 garlic cloves, minced
- 3 tablespoons flour
- 2 cups of no-chicken vegetable stock
- 4 russet potatoes, peeled and diced
- salt and pepper
Directions See How It's Made
- Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
- Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
- Add minced garlic.
- Pour in the stock and bring to a boil.
- Add the diced potatoes and let them cook in the boiling stock.
- Add milk and stir.
- Add fish.
- Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
- Drain and add the can of corn.
- Add flour to thicken, if desired.
- Add salt and pepper.