Prep 10 mins
Cook 25 mins
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!
- 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
- 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.
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!
This was delicious. It was made with cod fillets and thickened with arrowroot starch. A quick and inexpensive meal for a windy dessert night. Made for *PAC Spring 2008*