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!
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.
Looks great. I love fish chowder.
Thanks. I am looking forward to the leftovers. Enjoy.