Fish Chowder
Fish Chowder is an impressive dinner. Made with 2 1/2 lb. haddock or chowder fish, 2 c. water, 1/4 lb. butter (more 1/2 lb.), 1 3/4 c. thinly sliced onions and 2 tbsp. flour, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Simmer fish with water for 5 minutes or until fish can be flaked.
Boil fish broth 10 minutes or until reduced to about 1 2/3 cups.
Remove skin, unless you buy skinless haddock and cool fish.
SautΓ© onions in 5 tablespoons butter for 5 minutes.
Remove from heat.
Gradually add fish broth.
Add potatoes, celery, seasonings and about 2/3 cup of fish.
Simmer 20 minutes or until potatoes are tender.
Remove from heat.
Add cream and sour cream. (Bring the cream and sour cream to room temperature or they'll curdle.) Beat with a wire whip until creams are well combined.
Reheat slowly; don't boil.
Add potatoes and fish mixture to the milk mixture.
Heat 5 minutes.
Remove loose bay leaves.
Top with butter.
Best heated next day.
Makes 3 quarts.
π· Perfect Pairings
Complete your meal with these
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