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–+ servings

Fish Chowder III

Adapted from an internet recipe.
Another great sounding fish chowder recipe, any whitefish can be used, boneless and skinless. I look forward to making this.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.