Chowder is a rich and comforting meal that’s really quite easy to make. This one uses fresh or frozen fish filets combined with veggies, butter and milk for a dish that will warm you head to toe!
We suggest serving creamy pollock chowder alongside toasted crusty bread or crackers for a completely cozy meal.
Creamy Pollock Chowder
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 22 min | 32 min |
Ingredients
- 2 tablespoons olive oil, or vegetable oil, or butter
- 1 white or yellow onion, chopped
- 2 celery stalks, chopped, or 1/2 teaspoon celery seed
- 2 medium potatoes, peeled and diced
- 3 cups broth (chicken, vegetable, or from bouillon cubes)
- 1 (15-ounce) corn, drained, or 1 cup frozen corn
- 1 pound pollock fillets (fresh, or frozen and thawed)
- 1/2 teaspoon dried thyme (optional)
- 1 cup milk, or evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, or 1 teaspoon dried parsley, for garnish (optional)
Method
- Heat the oil in a large soup pot over medium heat. Add onion and celery, cooking until softened, about 3 minutes.
- Add the potatoes and broth and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10-12 minutes.
- Add the corn, pollock, and thyme (if using). Simmer mixture gently until the fish is opaque and flakes easily, about 5-7 minutes.
- Stir in the milk, salt and pepper, until just heated through. Remove from heat.
- Ladle soup into bowls, garnish with parsley (if using), and serve.
- Photo and recipe: Dish Works
