Potato Fish Chowder

Potato Fish Chowder

9
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"Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected."

Ingredients

40 m {{adjustedServings}} servings 381 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
  2. Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
  3. Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  4. Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.
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Reviews

9
  1. 13 Ratings

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Totally excellent. I'd soo make this in a heart-beat again! It is on the thin side for us, but the flavor was really good. I'll be replacing the milk with heavy cream the next go around. The rec...

I found this recipe really tasty, even tho I did have to do several substitutions because I decided to try this on a whim (Chicken broth for oyster juice... still works great). I added more sea...

This recipe is awesome. Being originally from New England, I know a good fish chowder when I taste it....and this is it. I have been looking for a chowder recipe that tasted authentic. This is i...