Fish Chowder III
Another great sounding fish chowder recipe, any whitefish can be used, boneless and skinless. I look forward to making this.
Ingredients
- 500 grams whitefish fillets, boneless, skinless, cut into bite size pieces, (1 lb)
- 1 large carrot, chopped
- 3 stalks celery, with leaves, chopped
- 1 onion, chopped
- 2 cloves garlic, smashed and minced
- 2 tablespoons butter
- 2½ cups potatoes, chopped
- 1 can baby clams, rinsed and drained
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon pepper, and as desired
- 2 cups milk
Instructions
- In a large, melt the butter on medium heat, when melted, add the celery, onion, garlic, and carrot. Cook for 5 minutes, stirring often.
- Add the potatoes, fish, clams, water, salt, and pepper, and bring to a boil then reduce to a low simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender, stir occasionally.
- When the potatoes are tender, stir in the milk. Leave on a simmer and cook, stirring often until the chowder is heated through.
- Ladle into bowls, sprinkle some black pepper on top, serve with crackers.
Notes
Low cost per serving.
Variants. 1. Use 1-2 containers of oyster meat (Thailand, think Tesco), drained, in place of clams. 2. Use evaporated milk in place of whole milk.
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