Ingredients and Weight:
- Potatoes (Yukon Gold or Russet): 2 pounds, peeled and diced
- Fish fillets (cod or haddock): 1 pound, cut into 1-inch pieces
- Onion: 1 large, chopped
- Celery: 2 stalks, chopped
- Carrots: 2 medium, diced
- Butter: 4 tablespoons
- Flour: 4 tablespoons
- Chicken broth: 4 cups
- Milk: 2 cups
- Heavy cream: 1 cup
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- In a large pot over medium heat, melt the butter. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the potatoes and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Add the fish fillets and cook for 5-7 minutes, or until just cooked through.
- Stir in the heavy cream, salt, and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 75mg
- Sodium: 400mg
- Carbohydrates: 25g
- Protein: 15g
Dish Characteristics:
- Creamy and savory chowder
- Tender potatoes and flakey fish
- Warm and comforting dish
- Perfect for a cold night
User Comments:
- "This chowder is absolutely delicious! The fish is cooked perfectly and the potatoes are so tender."
- "I love the creamy broth. It's so flavorful and warming."
- "This is a great recipe for a special occasion. It's sure to impress your guests."
Special Precautions and Tips:
- Be sure to use fresh fish fillets for the best flavor.
- If you don't have heavy cream, you can substitute with milk or half-and-half.
- For a thicker chowder, add an extra tablespoon of flour when making the roux.
- Serve the chowder hot, garnished with fresh parsley if desired.
