Recipe Index

Ingredients

• 3 tbsp butter (, unsalted )
• 2 garlic cloves (, minced)
• 1 small onion (, finely chopped)
• 2 small carrots (, halved, cut into 1/5" slices)
• 1/2 cup dry white wine
• 1/4 cup flour
• 3 cups milk (, any fat %)
• 2 cups fish stock, clam juice OR chicken stock, preferably low sodium
• 2 cups potato (, 0.5" cubes (~1 large potato))
• 1 cup corn (, frozen or canned (drained))
• 0.5 tsp salt (, plus more to taste)
• Finely ground black pepper
• 1.2 lb white fish fillets )
• 1 cup peas (, frozen)
• 1/4 cup green onions (, halved and finely sliced (garnish))
• Crusty bread for dunking

Method

1. Melt the butter in a large pot over a medium heat and cook the garlic and onion in it for 5 minutes, until translucent but not golden.
2. Stir the carrots through, turn the heat up to high and pour in the white wine, letting it simmer rapidly until most of it has evaporated.
3. Add the flour and stir for 30 seconds, until the mixture turns into a thick, sludgy paste.
4. Pour in the stock slowly, stirring all the time to dissolve the paste, then stir in the milk.
5. Add the potato cubes, corn, salt and black pepper, bring the soup to a simmer and then lower the heat so it simmers gently for about 8 minutes, stirring now and then, until the potato is almost cooked.
6. Slide the fish pieces and the peas into the soup and simmer for 3 minutes, until the fish is just cooked and flakes easily.
7. Check the salt and pepper, and thin the chowder with a touch more milk or water if it has become too thick for your liking.
8. Ladle the chowder into bowls, garnish with the sliced green onions and serve with crusty bread on the side for dunking.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data