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Fish Chowder

Fabulous hearty dish for those cold nights


  • 500 g Cod or other white meaty fish cut into large chunks

  • 1 tbsp butter

  • 3/4 cup chopped onion

  • 3/4 cup diced celery

  • 1 cup corn kernel

  • 1 carrot, peeled and diced

  • 6 small mushrooms, sliced

  • 1/2 cup finely diced potato

  • 1/2 cup chicken stock

  • 2 cups milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper


  • 1.

    In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, this will take from 5 to 10 minutes.

  • 2.

    Add potato andchicken stock; cover and cook for 5 minutes or until potatoes are just tender.

  • 3.

    Add milk and corn to the pot, along with salt and pepper; bring to a boil.

  • 4.

    Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.


Try not to use skim milk, for a richer soup you can add cream as well

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