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Fish Chowder

by Chef Lizzy
Fish Chowder

This Chowder is perfect, the broth isn’t too thick, the right amount of vegetables and the perfect amount of seasoning. Serve with oyster crackers and a salad if you’d like for a delicious meal.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Unsalted Butter

1 White Onion, Diced

3 Celery Stalks, Diced

1 Garlic Clove, Minced

1 Tablespoon Old Bay Seasoning

1 Cup Clam Juice

3 Cups Seafood or Vegetable Broth

1½ Pounds Red Creamer Potatoes, Quartered

2 Pounds White Fish, Such As Cod or Halibut, Cut Into 1-Inch Pieces

1 Cup Whole Milk

½ Lemon, Juiced

1 Teaspoon Salt, To Taste

 Black Pepper, to Taste

Directions

  1. In a large stockpot, melt the butter over medium heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Stir in the garlic and Old Bay and cook for 1 minute, until fragrant. 
  2. Add the clam juice and broth and bring to a simmer. Add the potatoes, return to a low simmer and cook for 5 minutes, until beginning to soften. 
  3. Add the fish and milk and return to a simmer for 5 minutes, or until the fish is cooked through and the potatoes are fork-tender. Stir in the lemon juice and season to taste with salt and pepper.

CategoriesAppetizers Dinner Lunch Meal Vegetable
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