Leeky-Fish Chowder
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photo by PaulaG
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- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
1 large pot of soup
- Serves:
- 8-10
ingredients
- 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
- 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.
- Enjoy!
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RECIPE SUBMITTED BY
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