Fish Chowder

2 tablespoons 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

1⁄2 cups milk or evaporated milk
1 1⁄2 pounds mild, which fish (haddock, cod, etc.), cut into bite-sized pieces salt

  1. 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
  2. Add the potatoes, and simmer for 10 more minutes, or until they’re mostly cooked through
  3. Add the milk, and bring to a simmer
  4. Add the fish, and cook for 2 minutes or until cooked through
  5. Season to taste with salt and pepper

Serve with oyster crackers
Makes approximately 6-8 servings