Fish Chowder
By Published: July 26, 2013
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 1 hr 20 mins
A basic seafood chowder that is sure to please.
Ingredients
- 1 1/2 lbs. firm fish nothing too flaky, diced
- 1/2 lb. tiny shrimp or larger shrimp cut into small pieces
- 6 cups fish or chicken stock
- 1 medium onion diced
- 1 carrot peeled and sliced
- 1 stalk celery diced
- 2 tbs. butter
- 1 cup light cream
- 1/2 tsp. thyme
- 1/2 tsp. Old Bay
- 3 tbs. white wine optional
- salt amount to taste
- pepper amount to taste
Instructions
- Saute onions, carrots and celery in butter until soft. Deglaze pan with wine or a little of the stock. Add vegetables in soup pot. Add stock and potatoes and simmer until potatoes are almost tender. Add fish and shrimp simmer gently about 10 min. Slowly add cream and season to taste. Do not let soup boil after cream is added. Serve with nice crusty bread. Note: When cooking with shrimp, save the shells to boil for stock. If you serve steamed clams save the liquid in the bottom of the pan, this can be added to the stock.
No comments yet.