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New England Fish Chowder


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  • 2 tablespoons margarine
  • 3 tablespoons shredded carrot
  • 2 tablespoons diced celery
  • 2 tablespoons minced fresh onion
  • 2 tablespoons plus 1 teaspoon all-purpose flour
  • 3 1/2 cups skim milk divided
  • 2 cups diced peeled baking potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound cod or other lean white fish fillets cut into 1-inch pieces
  • Unsalted oyster crackers (optional)


Servings 1


Step 1

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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