Potato Fish Chowder Recipe

Name: Potato Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 tablespoons butter; 1 small onion, chopped; 2 stalks celery, chopped; 2 cloves garlic, chopped; 3 tablespoons all-purpose flour; 2 (8 ounce) bottles clam juice; 2 cups water; 4 potatoes, cut into cubes; 1 bay leaf; 1/2 teaspoon dried thyme; 1 pound cod fillets, cut into chunks; 1 cup whole milk; salt and ground black pepper to taste

Servings: persons

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
1/2 teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

1
Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
2
Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
3
Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
4
Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 small onion, chopped, 2 stalks celery, chopped, 2 cloves garlic, chopped, and more.

Yes, Potato 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.

Potato Fish Chowder

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