Leeky-Fish Chowder Recipe

Name: Leeky-Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs white fish fillets, cut into bite sized pieces; 3 cups milk; 2 leeks; 1 (16 ounce) can corn; 1/2 cup unsalted butter; 4 -5 garlic cloves, minced; 3 tablespoons flour; 2 cups of no-chicken vegetable stock; 4 russet potatoes, peeled and diced; salt and pepper

Servings: persons

2 lbs white fish fillets, cut into bite sized pieces
3 cups milk
2 leeks
1 (16 ounce) can corn
1/2 cup unsalted butter
4 -5 garlic cloves, minced
3 tablespoons flour
2 cups of no-chicken vegetable stock
4 russet potatoes, peeled and diced
salt and pepper

1
Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
2
Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
3
Add minced garlic.
4
Pour in the stock and bring to a boil.
5
Add the diced potatoes and let them cook in the boiling stock.
6
Add milk and stir.
7
Add fish.
8
Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
9
Drain and add the can of corn.
10
Add flour to thicken, if desired.
11
Add salt and pepper.
12
Enjoy!

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs white fish fillets, cut into bite sized pieces, 3 cups milk, 2 leeks, 1 (16 ounce) can corn, and more.

Yes, Leeky-Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leeky-Fish Chowder

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