Fish Chowder

6 Mar

I’m always in the mood for any type of soup or stew. Always! This week, I decided to make fish chowder. What could be better? It’s got vegetables. It’s got fish. And it’s even got wine and cream. Basically, those are all of the ingredients that I need for a happy life.

Fish Chowder
Makes 4 servings

1.5 lbs. cod cut into small chunks
2 medium cubed russet potatoes
1/4 large diced yellow onion
3 medium diced carrots
1 cup peas
4 cups chicken stock
1/2 cup white wine
1/2 cup cream
5 cloves garlic
1 Tbsp. oil
1 Tbsp. butter
6 Tbsp. flour
1 tsp. Old Bay
1 tsp. salt
1 tsp. black pepper

Heat the oil on medium heat and saute the onions and carrots until they are soft. Add the butter and flour to form a roux (usually a roux is equal parts fat and flour, but this roux is thicker because I’m using a smaller amount of butter and cream to cut fat). Add the wine, potatoes, and chicken stock to the roux. Boil the stock mixture for 10 minutes.

Add the peas, fish, seasonings, and garlic to the pot. Simmer the stew for 10 more minutes. Stir in the cream gently (stirring breaks up the fish pieces). Take the stew off of the stove and let it rest for 10 minutes. Serve!


2 Responses to “Fish Chowder”

  1. Donna March 6, 2011 at 5:18 pm #

    Great pictures and great recipes. I’m going to try them all when I get a chance. Keep the posts coming.

  2. Serena @ Seriously Soupy March 7, 2011 at 6:40 pm #

    Great looking-chowder. I’ll have to try this one.

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