Tested till perfect Potato Fish Chowder
Potato Fish Chowder
Photography by Matthew Kimura

Potato Fish Chowder

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe4 out of 5 based on 20 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 tbsp 2tbspbutter
  • 1 1small leekleeks, (white and light green parts only), diced
  • 1 1oniononions, diced
  • 1 1stalk celery, diced
  • 1 1bay leafbay leaves
  • 1 1clove garliccloves of garlic, minced
  • half halfsweet red pepper, diced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppaprika
  • 3 tbsp 3tbspall-purpose flour
  • 2 bottles (each 240 mL) 2bottles (each 240 mL)clam juice
  • 1 1Yukon Gold potatoYukon Gold potatoes, peeled, quartered and sliced 1/4 inch (5mm) thick
  • 1-1/2 cups 1-1/2cupsmilk
  • 12 oz 12ozcod or halibut fillethalibut fillets, cut into 1-inch (2.5 cm) chunks
  • 2 tbsp 2tbspchopped fresh parsley
  • 3 strips 3stripsbacon, (optional), cooked and crumbled
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Preparation

In large saucepan, heat butter over medium-high heat; fry leek, onion, celery, bay leaf, garlic, red pepper and salt, stirring often, for about 5 minutes or until leek and onion are softened. Stir in paprika.

Add flour; cook, stirring, for 2 minutes. Stir in clam juice; bring to boil. Add potato; cover and simmer over medium heat for about 10 minutes or until tender.

Add milk; return to simmer. Add fish; simmer for about 5 minutes or until fish flakes easily when tested. Discard bay leaf. Sprinkle with parsley, and bacon (if using).

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Nutritional Information Per serving: about

cal 126 pro 10g total fat 4g sat. fat 2g
carb 12g fibre 1g chol 31mg sodium 272mg

% RDI:

calcium 7 iron 6 vit A 10 vit C 28
folate 10
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