POTATO FISH CHOWDER

By Phil-2

Ingredients

• 2 tablespoons butter
• 6 scallions, coarsely chopped
• 2 stalks celery, coarsely chopped
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 bottles (8 ounces each) clam juice
• 1 1/2 pounds scrubbed new potatoes, cut into 1/2-inch pieces
• 1/2 dried bay leaf
• 1 pound cod fillet, cut into 2-inch chunks
• 1 cup whole milk
• 1 TSP Coarse salt and a dash of ground pepper

Preparation

Step 1

1. In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth.

2. Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.

3. Add cod; cover, and cook until fish easily flakes, about 8 minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.