Fish Chowder

Authorlisa
Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 4 ½ cups water
 4 bay leaves
 1 ½ pounds halibut fillets or other firm white fish, skinned
 1 tbsp. olive oil
 3 ½ cups cubed peeled baking potato
 1 ½ cups chopped onion
 ½ cup coarsely chopped carrot
 1 ½ tsp. dried thyme
 1 tsp. salt, divided
 ¾ tsp. freshly ground black pepper, divided
 4 cups 2% reduced-fat milk
 1 tbsp. butter, cut into small pieces
1

Bring 4 ½ cups of water and bay leaves to a simmer in a large skillet.

2

Add fish; cover and simmer 10 min. or until fish flakes easily when tested with a fork or until desired degree of doneness.

3

Remove fish from pan with a slotted spoon.

4

Cut fish into large pieces.

5

Reserve 2 ½ cups cooking liquid and bay leaves.

6

Add potato, onion, and carrot to pan

7

Cook over medium heat 10 min. add reserved cooking liquid, bay leaves, thyme, ½ tsp. salt, and ¼ tsp. pepper

8

Bring to a boil.

9

Reduce heat; simmer 10 min.

10

Add milk and butter; simmer 25 min. until potatoes are tender (do not boil).

11

Stir in fish, remaining ½ tsp. salt, and remaining 1.2 tsp. pepper.

Category

Ingredients

 4 ½ cups water
 4 bay leaves
 1 ½ pounds halibut fillets or other firm white fish, skinned
 1 tbsp. olive oil
 3 ½ cups cubed peeled baking potato
 1 ½ cups chopped onion
 ½ cup coarsely chopped carrot
 1 ½ tsp. dried thyme
 1 tsp. salt, divided
 ¾ tsp. freshly ground black pepper, divided
 4 cups 2% reduced-fat milk
 1 tbsp. butter, cut into small pieces

Directions

1

Bring 4 ½ cups of water and bay leaves to a simmer in a large skillet.

2

Add fish; cover and simmer 10 min. or until fish flakes easily when tested with a fork or until desired degree of doneness.

3

Remove fish from pan with a slotted spoon.

4

Cut fish into large pieces.

5

Reserve 2 ½ cups cooking liquid and bay leaves.

6

Add potato, onion, and carrot to pan

7

Cook over medium heat 10 min. add reserved cooking liquid, bay leaves, thyme, ½ tsp. salt, and ¼ tsp. pepper

8

Bring to a boil.

9

Reduce heat; simmer 10 min.

10

Add milk and butter; simmer 25 min. until potatoes are tender (do not boil).

11

Stir in fish, remaining ½ tsp. salt, and remaining 1.2 tsp. pepper.

Fish Chowder

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