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.
[recipe servings=4-6 time=25 Minutes Difficulty=Easy]
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
- 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.
- 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.
- 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.