Zutaten für Creamy Fish Chowder
- 1.5 pounds cod or haddock fillets, cut into 1-inch pieces
- 4 tablespoons (1/2 stick) unsalted butter
- 2 stalks celery, chopped
- Onions
- Carrot
- 2 medium russet potatoes, peeled and diced
- 1 cup frozen corn kernels
- Chicken Stock
- 1 teaspoon salt (or to taste)
- Black Pepper
- 1 teaspoon hot sauce (or to taste)
- Old Bay Seasoning
- Roux: 2 tablespoons all-purpose flour, 2 tablespoons unsalted butter
- Half And Half Cream
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Zubereitung von Creamy Fish Chowder
- Melt 4 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add 1 chopped onion and 2 chopped celery stalks. Cook, stirring occasionally, until softened and translucent (about 5-7 minutes).
- Add 2 diced russet potatoes, 1 cup chopped carrots, 4 cups fish broth, 1 teaspoon hot sauce, 1 teaspoon Old Bay seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes and carrots are tender.
- Stir in 1.5 pounds of cod or haddock fillets (cut into 1-inch pieces) and 1 cup of frozen corn.
- Continue to simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- In a separate small saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms.
- Gradually whisk the roux into the chowder, stirring until the desired thickness is achieved.
- Stir in 1 cup of half-and-half and heat through. Do not boil.
- Stir gently to combine and avoid breaking the fish.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley (optional), and accompanied by crispy bread or crackers.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
21 g
Zucker
21g
Fett
43g
Kohlenhydrate
7g
