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Fish Chowder

We get tired of meat-centered meals that are more monotone than tasty. If you like fish, try our fish chowder, not “fishy” at all, by the way. Take it from Food Sharing Network!

Fish Chowder

DSC_6068The Basics:

  • 1 lb cod, cut into one-inch chunks
  • 4 cups 2% milk
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme
  • 3 cups diced raw potatoes
  • 1 cup sliced leeks, cleaned of any sand
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 4 tablespoons chopped fresh parsley
  • Freshly ground black pepper

Cook potatoes in milk, thyme and salt for 20 to 25 minutes, until potatoes are tender. Stir frequently to avoid scorching.

Meanwhile, sauté leeks in butter and oil until soft and lightly browned.

Blend or process one cup each of potatoes and liquid until smooth. Return puree to soup pot.

Add balance of ingredients. Bring to a boil, stirring, and cook at a low simmer until fish is done and soup is very hot, about 10 minutes.

Cover and let soup sit for five minutes before serving.

2 Responses to “Fish Chowder”

  1. Em says:

    Looks great. I love fish chowder.

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