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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The great part about this chowder is that you can use any type of fish in the recipe. My family eats a lot of fish, and I devised this chowder recipe to use with any leftovers. I serve it as a main course with salad and bread. -Claire Strom, Fargo, ND Ingredients:
2 1/2 cups (1/2-inch) cubed peeled baking potato |
2 cups finely chopped onion |
1 cup water |
2 teaspoons chicken-flavored bouillon granules |
2 teaspoons worcestershire sauce |
1/2 teaspoon dried thyme |
1/4 teaspoon freshly ground black pepper |
1 (8-ounce) bottle clam juice |
2 tablespoons all-purpose flour |
1 1/2 cups 1% low-fat milk, divided |
1 (12-ounce) can evaporated fat-free milk |
1 1/2 pounds grouper or other firm white fish fillets, cut into 1/2-inch pieces |
12 medium shrimp, peeled, deveined, and halved lengthwise (about 6 ounces) |
Directions:
1. Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
2. Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.
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