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Ingredients
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound firm white fish (cod, haddock, or halibut), cut into 1-inch pieces
– 1 cup all-purpose flour
– 1 cup milk or cream
– 2 cups fish stock (or chicken stock)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 medium-sized potatoes, peeled and diced (optional)
Instructions
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add the fish pieces and cook until they start to flake apart, about 3-4 minutes.
4. Sprinkle flour over the fish and onion mixture, stirring to combine. Cook for 1 minute.
5. Gradually pour in the milk or cream, whisking continuously to avoid lumps. Bring the mixture to a simmer.
6. Add the fish stock, thyme, salt, and pepper. Stir to combine.
7. If using potatoes, add them to the pot and bring the mixture to a boil.
8. Reduce the heat to low and simmer, covered, until the potatoes are tender and the fish is cooked through, about 15-20 minutes.
9. Taste and adjust the seasoning as needed.
10. Serve the Fish Chowder hot, garnished with chopped parsley or chives if desired.
Notes
– You can customize the recipe by adding other ingredients, such as diced carrots, celery, or bell peppers.
– For a creamier chowder, use more milk or cream, or add a splash of heavy cream.
– Fish Chowder can be made ahead and refrigerated or frozen for later use. Reheat gently over low heat.