Fish Chowder Soup
Ingredients
- 40g / 3 tbsp butter, unsalted
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 small carrots, halved, cut into 0.5cm / 1/5″ slices
- 1/2 cup (125ml) dry white wine (can skip)
- 1/4 cup (35g) flour (plain / all purpose)
- 3 cups (750 ml) milk, any fat %
- 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
- 2 cups potato, 1.5 cm/ 0.5″ cubes (~1 large potato)
- 1 cup corn, frozen or canned (drained)
- 0.5 tsp salt, plus more to taste
- Finely ground black pepper
- 600 g/1.2 lb white fish fillets, skinless, cut into 2cm / 4/5″ pieces (Note 2)
- 1 cup peas, frozen
Garnish/serving (optional):
- 1/4 cup green onions, halved and finely sliced (garnish)
- Crusty bread for dunking
Instructions
- 1
Melt butter in a large pot over medium heat.
- 2
Add garlic and onion, cook for 5 minutes until translucent but not golden.
- 3
Add carrots and stir through.
- 4
Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
- 5
Add flour and stir for 30 seconds – it will become sludgy!
- 6
Slow pour in broth while stirring to dissolve paste, then stir in milk.
- 7
Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
- 8
Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
- 9
Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
- 10
Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
- 11
Serve, garnished with green onions and crusty bread on the side for dunking!
