Fish Chowder – 173

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OK, I know it’s wrong to toot your own horn, but….this is, hands down, the best fish chowder I have ever eaten. It’s what Eric and I call CIYPG  (if you’re wondering what that means, send me a message and I’ll let you know!). That’s all I’m gonna say about that! 😛

Fish Chowder

4 medium red potatoes, chopped
2 small rutabagas, chopped
1/2 cup onion, chopped
1 cup carrots, chopped
2 cloves garlic, chopped
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1/8 teaspoon sage
2 bay leaves
3 cups low sodium, fat free chicken broth
1 lb. Haddock (or Cod), cut into cubes
1 Tablespoon olive oil
3 cups skim milk
1 Tablespoon cornstarch

In a large dutch oven, heat the olive oil over medium heat. Add onion and garlic, saute for 2 – 3 minutes. Add potatoes, rutabagas, carrots and next 5 ingredients; mix well and saute for an additional 2 – 3 minutes. Add chicken broth and bay leaves, bring to a boil. Reduce heat and simmer for 20 – 25 minutes or until the veggies are tender. Remove 2 cups of the mixture and place in a small bowl to cool for a few minutes (make sure you don’t scoop up the bay leaves in this). Meanwhile, place about 2 teaspoons of olive oil into a frying pan and heat over medium. Place the fish cubes into the pan, season with black pepper and saute lightly for 1 – 2 minutes. Put the 3 cups of milk into a bowl and stir in the cornstarch until smooth. Add the milk into the dutch oven and stir over medium-high until slightly thickened. Place the cooled mixture into a food processor and blend until smooth. Add back the blended mixture and the fish, stir until well combined. Gently cook for a couple of minutes, until heated through.

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