Creamy fish chowder
2 small, peeled and chopped
1 medium, chopped
1 cup(s), chopped
1 rib(s), medium, chopped
2 tsp, fresh, chopped (optional)
Fat free skim milk
Fat free evaporated milk
8 oz, firm-fleshed white fish fillets (blackfish, sea basst) cut into 1-inch pieces
Canned clam juice
½ cup(s), or fish broth
½ Tbsp, fresh, chopped or 1⁄2 teaspoon dried
⅛ tsp, freshly ground
- Combine the water, potatoes, onion, mushrooms, celery, and butter in a large saucepan or Dutch oven. Bring to a boil; reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.
- Place the flour in a medium bowl; whisk in the milk and evaporated milk. Stir into the potato mixture in the saucepan. Add the fish, broth or clam juice, thyme, and pepper. Cook, stirring frequently, over medium heat, until the fish is no longer opaque and the chowder has thickened slightly, about 15 minutes (do not boil). Sprinkle with the additional thyme, if using. Yields 1 1/4 cup per serving.