New England Fish Chowder

Chef Thomas

New England Fish Chowder

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Ingredients

• 2 tablespoons margarine
• 3 tablespoons shredded carrot
• 2 tablespoons diced celery
• 2 tablespoons minced fresh onion
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 3 1/2 cups skim milk, divided
• 2 cups diced peeled baking potato
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound cod or other lean white fish fillets, cut into 1-inch pieces

Instructions

1. Melt margarine in a saucepan over medium heat. Add carrot, celery, and onion; sauté 2 minutes.
2. Stir in flour; gradually add 2 1/2 cups milk, stirring constantly with a whisk.
3. Add potato, salt, and pepper; bring to a boil. Reduce heat.
4. Simmer, uncovered, 30 minutes; stir occasionally.
5. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is done (flaky).
6. Serve with oyster crackers, if desired.

Nutrition

Calories

681 cal

Fat

22 g

Carbs

77 g

Protein

34 g

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