Prep 15 mins
Cook 30 mins
Source: Everyday Food. Cod is just a suggestion - use any fish you like!
- 2 tablespoons butter
- 6 scallions, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 16 fluid ounces clam juice
- 1 1⁄2 lbs new potatoes, peeled, scrubbed, and cut into 1/2-inch cubes
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 lb cod fish fillet, cut into 2 inch chunks
- 1 cup milk
- In a large saucepan, melt butter over medium-high heat.
- Add scallions, celery, and garlic. Cook until tender (2-3 minutes).
- Add flour; stir to coat.
- Add clam juice and 2 cups water, whisking until smooth.
- Add potatoes, thyme and bay leaf. Bring to a boil; reduce heat.
- Simmer until potatoes are cooked (about 10 minutes).
- Add fish; cover and cook until it flakes easily (about 8 minutes).
- Pour in milk; cook until heated through.
- Remove and discard bay leaf.
- Season with salt and pepper, and serve immediately.
This is a wonderful, satisfying chowder that tastes rich while being reasonably low fat. My teenagers loved it as did my New England raised husband. I made three fairly minor changes to the recipe: I reserved the scallions for garnish and sauteed a chopped yellow onion with the celery instead of the scallion. Instead of clam juice I used water plus "Better than Boullion" brand lobster base and I used a can of evaporated skim milk instead of the milk because to me the evaporated milk adds body without fat. Thanks for posting, Atomic Girl.