Fish Chowder

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Fish Chowder is one of the best ways to feast on white fish in fall and winter.

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Fish Chowder

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.

portion Servings: 4

Preparation20 minsCooking30 minsTotal50 mins

 52 g (3 tablespoons) of butter OR 75 g of salted pork rind removed, cut in small dices
 1 medium onion, chopped finely
 1 rib of celery, chopped finely
 2 potatoes, peeled and cut in 1/2 inch cubes
 2 cups of cold water or clam juice
 500 g (1 pound) fish fillet such as haddock, cod or sole
 1 ½ cup of milk
 2 tablespoons of chopped fresh parsley
 Salt and ground black pepper

1

In a medium saucepan over low heat, melt the butter or cook the salted bacon until golden brown. Add the onions and celery and cook for 5 Minutes. Add the potatoes and cook for 3 Minutes , stirring constantly with a wooden spoon (it is normal if it tends to stick to the bottom of the pan).

2

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.

3

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.

4

Add the milk, bring to a boil and remove immediately the pan from the heat.

5

Add the parsley, salt and pepper. Serve immediately in large soup bowls accompanied with bread or crackers.

Ingredients

 52 g (3 tablespoons) of butter OR 75 g of salted pork rind removed, cut in small dices
 1 medium onion, chopped finely
 1 rib of celery, chopped finely
 2 potatoes, peeled and cut in 1/2 inch cubes
 2 cups of cold water or clam juice
 500 g (1 pound) fish fillet such as haddock, cod or sole
 1 ½ cup of milk
 2 tablespoons of chopped fresh parsley
 Salt and ground black pepper

Directions

1

In a medium saucepan over low heat, melt the butter or cook the salted bacon until golden brown. Add the onions and celery and cook for 5 Minutes. Add the potatoes and cook for 3 Minutes , stirring constantly with a wooden spoon (it is normal if it tends to stick to the bottom of the pan).

2

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.

3

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.

4

Add the milk, bring to a boil and remove immediately the pan from the heat.

5

Add the parsley, salt and pepper. Serve immediately in large soup bowls accompanied with bread or crackers.

Fish Chowder

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