Rockport Fish Chowder
- Reviews 5
Ready In: 1 hr
Serves: 8
Ingredients
- 2 tablespoons vegetable oil
- 3⁄4 cup coarsely chopped onion
- 1⁄2 cup coarsely chopped celery
- 1 cup sliced carrot
- 2 cups potatoes, raw, peeled and cubed
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon paprika
- salt, to taste (and optional)
- 2 cups bottled clam juice (or more)
- 8 peppercorns
- 1 bay leaf
- 1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
- 1⁄4 cup flour
- 3 cups 1% low-fat milk
- 1 tablespoon fresh parsley, chopped
Directions
- Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
- Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
- Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
- Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
- Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
- Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
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