Fish Chowder

So, had to come up with ideas to use up all that broth from cooking the stewing hen. Chowder time! The recipe varies depending on what we have on hand when we have broth and frozen fish at the same time, so this is really just a guideline of what happened this time, lol.

Fish Chowder


serves 6

5 cups chicken broth
400g frozen white fish, thawed (we had cod this time)
5 medium potatoes, peeled and cubed
2 medium carrots, peeled and diced
1 medium onion, peeled and diced
1/2 cup milk
1 Tbsp olive oil
1 13oz can of fresh corn, drained
salt and pepper to taste

In a large pot, heat the olive oil over medium-high heat.
Add the onion and carrot and cook until onion is clear.
Add the stock and potatoes and bring to a boil.
Boil the potatoes until almost tender, about 6 minutes.
Add the fish and corn and wait for it to boil again.
Stir in the milk and season with salt and pepper.
Heat until just bubbling.
Serve plain, or with bacon bits or grated cheese or slices of fresh bread,

Enjoy!