Fish Chowder
Ingredients
- 2 tablespoons butter
- 2 cups chopped onion
- 4 fresh mushrooms, sliced
- 1 stalk celery, chopped
- 4 cups chicken stock
- 4 cups diced potatoes
- 2 pounds cod, diced into 1/2-inch cubes
- 1 cup clam juice
- ½ cup all-purpose flour
- ⅛ teaspoon Old Bay Seasoning, or to taste
- salt and ground black pepper to taste
- 2 (12 fluid ounce) cans evaporated milk
- ¼ cup cooked crumbled bacon
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Instructions
- Melt butter in a large stockpot over medium heat. Sauté onions, mushrooms, and celery in butter until tender. Add chicken stock and potatoes; simmer for 10 minutes. Add fish; simmer for another 10 minutes.
- Mix together clam juice and flour in a small bowl until smooth; stir into soup and simmer for 1 minute. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk.
- Portion into soup bowls and top with crumbled bacon.
Source
Original recipe: View Original