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Quick & Easy Fish Chowder
70% authentic · American
A simplified version of fish chowder, using pre-cooked fish and fewer ingredients for a faster meal without sacrificing flavor.
Ingredients
- Cooked white fish (e.g., cod, haddock)1 lb
- Russet potatoes1 lb
- Butter2 tbsp
- Yellow onion1/2 medium
- All-purpose flour2 tbsp
- Fish broth or clam juice2 cups
- Milk2 cups
- Saltto taste
- Black pepperto taste
- Water1 cup
Steps
- 1
Melt butter in a pot over medium heat. Sauté finely chopped onion until translucent, about 3-4 minutes.
- 2
Add diced potatoes and fish broth/clam juice. Bring to a boil, then simmer until potatoes are fork-tender, about 10-12 minutes.
- 3
Whisk flour into a small amount of milk to create a slurry. Add the remaining milk and the slurry to the pot. Stir until thickened.
- 4
Gently stir in the cooked fish. Heat through for 2-3 minutes, being careful not to overcook the fish.
- 5
Season with salt and pepper to taste.
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