Fish chowder is one of my favorite fish dishes to serve during the cold season. If you prepare it with clam juice it will have a little more flavor but it is still very good prepared with water.
You can buy clam juice at grocery stores or save and freeze the juice from canned clams when the recipes you’re making with canned clams don’t call for it.
However, this soup should be eaten as soon as it is ready because it loses a lot of flavor when it is reheated.
Accompany this soup with crusty bread or crackers.
Servings: 4
Add the water, stir, bring to a boil, reduce the heat, cover and cook over medium heat for about 10 Minutes until the potatoes are tender.
Add the fish, cover and simmer 5 to 10 minutes 5 to 10 minutes until the flesh of the fish flakes easily with a fork.
Add the milk, bring to a boil and remove immediately the pan from the heat.
Add the parsley, salt and pepper. Serve immediately in large soup bowls accompanied with bread or crackers.
Ingredients
Directions
Add the water, stir, bring to a boil, reduce the heat, cover and cook over medium heat for about 10 Minutes until the potatoes are tender.
Add the fish, cover and simmer 5 to 10 minutes 5 to 10 minutes until the flesh of the fish flakes easily with a fork.
Add the milk, bring to a boil and remove immediately the pan from the heat.
Add the parsley, salt and pepper. Serve immediately in large soup bowls accompanied with bread or crackers.
