New England Fish Chowder

New England Fish Chowder

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons margarine

  • 3

    tablespoons shredded carrot

  • 2

    tablespoons diced celery

  • 2

    tablespoons minced fresh onion

  • 2

    tablespoons plus 1 teaspoon all-purpose flour

  • cups skim milk divided

  • 2

    cups diced peeled baking potato

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    pound cod or other lean white fish fillets cut into 1-inch pieces

  • Unsalted oyster crackers (optional)


Melt margarine in a saucepan over medium heat. Add carrot, celery, and onion; sauté 2 minutes. Stir in flour; gradually add 2 1/2 cups milk, stirring constantly with a whisk. Add potato, salt, and pepper; bring to a boil. Reduce heat. Simmer, uncovered, 30 minutes; stir occasionally. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is done. Serve with oyster crackers, if desired. Serving Size: 1 1/2 cups


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