Potato Fish Chowder

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 3 ratings.
Potato Fish Chowder

Potato Fish Chowder
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 126
pro 10 g
total fat 4 g
sat. fat 2 g
carb 12 g
fibre 1 g
chol 31 mg
sodium 272 mg
% RDI: -
calcium 7
iron 6
vit A 10
vit C 28
folate 10
  • Portion size: 8
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

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

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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Source : Canadian Living Magazine: April 2008

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