Rockport Fish Chowder Recipe

Name: Rockport Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3/4 cup coarsely chopped onion; 1/2 cup coarsely chopped celery; 1 cup sliced carrot; 2 cups potatoes, raw, peeled and cubed; 1/4 teaspoon thyme; 1/2 teaspoon paprika; salt, to taste (and optional); 2 cups bottled clam juice (or more); 8 peppercorns; 1 bay leaf; 1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes; 1/4 cup flour; 3 cups 1% low-fat milk; 1 tablespoon fresh parsley, chopped

Servings: persons

2 tablespoons vegetable oil
3/4 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 cup sliced carrot
2 cups potatoes, raw, peeled and cubed
1/4 teaspoon thyme
1/2 teaspoon paprika
salt, to taste (and optional)
2 cups bottled clam juice (or more)
8 peppercorns
1 bay leaf
1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
1/4 cup flour
3 cups 1% low-fat milk
1 tablespoon fresh parsley, chopped

1
Heat oil in a large saucepan. Add onion and celery and saute about 3 minutes.
2
Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
3
Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
4
Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
5
Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
6
Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

411

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 15 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3/4 cup coarsely chopped onion, 1/2 cup coarsely chopped celery, 1 cup sliced carrot, and more.

Yes, Rockport 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.

Rockport Fish Chowder

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