Rockport Fish Chowder

Recipe by Annacia
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

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.