Creamy Fish Chowder
Ingredients
The base
-
2
tablespoons
unsalted butter
-
1
large
yellow onion, chopped
-
½
cup
dry white wine
-
1
cup
clam juice
-
2
large
Yukon gold potatoes
-
2
stalks
celery, chopped
The fish
-
1 ½
pounds
skinless cod, cut into 2 inch pieces
The seasoning
-
1
tablespoon
fresh thyme leaves
-
1
teaspoon
Old Bay seasoning
-
1
teaspoon
salt
-
¼
teaspoon
black pepper
The creamy element
-
3
cups
half-and-half
-
¼
teaspoon
fish sauce (optional but recommended)
Instructions
- Melt butter in a pot over medium heat, then add onion, celery, salt, and pepper, cooking until the onion is translucent.
- Add potatoes, clam juice, white wine, thyme, and Old Bay seasoning, bringing to a boil.
- Reduce heat to a simmer, cover, and cook until potatoes are easily pierced with a fork, about 10 minutes.
- Add cod, cover, and cook until the cod is opaque and cooked through, about 5-7 minutes.
- Stir in the half-and-half and fish sauce, simmer for an additional 3-5 minutes.
- Season with additional salt and pepper, top with fresh chives, and serve.
Nutrition Facts (estimated)
Servings
5
Calories
447
Total fat
22g
Total carbohydrates
27g
Total protein
31g
Sodium
801mg
Cholesterol
124mg
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