Ingredients
- 2 tbsp olive oil or butter
- 1 onion, peeled and diced
- 3 celery stalks, diced
- 2 8 oz jars clam broth or fish stock
- 4 cups chicken or vegetable stock
- 3 russet potatoes, peeled and diced OR 4 medium red potatoes, unpeeled and diced
- ½ cup milk or evaporated milk
- 1 ½ lbs mild, white fish (haddock, cod, etc.), cut into bite-sized pieces
- salt and pepper
Instructions
- Place a stockpot over a medium heat. When it’s hot, add the olive oil (or butter), and add in the onions and celery. Sprinkle with salt and pepper. Sauté for 5 minutes, then add the clam broth and stock. Bring to a boil, and simmer for 5 minutes
- Add the potatoes, and simmer for 10 more minutes, or until they’re mostly cooked through
- Add the milk, and bring to a simmer
- Add the fish, and cook for 2 minutes or until cooked through
- Season to taste with salt and pepper
Notes
Serve with oyster crackers
Makes approximately 6-8 servings
Makes approximately 6-8 servings
Nutrition Facts
Fish Chowder
Amount per Serving
Calories
234
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
48
mg
16
%
Sodium
228
mg
10
%
Potassium
763
mg
22
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
22
g
44
%
Vitamin A
36
IU
1
%
Vitamin C
6
mg
7
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.