White Fish Chowder

This Seafood Chowder is full of savoury flavour. Seasoned fish, tender potatoes and a creamy broth make this a delicious one-pot meal.

¼ cup butter
1 cup celery, finely diced
1 cup onions, finely diced
1 Tbsp. garlic, minced
3 cups chicken broth
1 cup clam juice
2 cups potatoes, diced
1 cup carrots, finely diced
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 tsp. dried thyme
4 bay leaves
1 tsp. Old Bay seasoning
1 lb shrimp, uncooked, peeled, de-veined
1 lb white fish, such as cod, halibut and/or haddock, cut into ½" cubes
3 cups heavy or half-and-half cream
1 cup corn, thawed if frozen
½ cup all-purpose flour, unbleached
1 cup milk
1 tsp. sea salt
1 tsp. black pepper, freshly ground
1 cup sweet baby peas, thawed if frozen

In a large Dutch oven or stock pot, melt butter. Sauté celery, onions and garlic over medium heat.

When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, salt, black pepper, thyme, bay leaves and Old Bay seasoning.

Bring to a boil, then reduce to medium-low heat and simmer for about 8-10 minutes or until potatoes are almost fork-tender.

Add seafood, cream and corn to the stock pot and simmer gently for 7-8 minutes or until fish flakes easily and shrimp turns pink.

Combine flour and milk in a cup until flour is dissolved. Slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and then season with salt and pepper, to taste.

Stir in peas, cover, turn off the heat and let sit for 20-30 minutes for the flavours to develop.

Remove bay leaves and serve with crusty bread or buttermilk biscuits.

Makes 6-8 servings.

Cook's Notes:  Keep your eye on the heat. If you are using heavy cream you should be able to avoid curdling, even if the soup starts to boil. But if you are substituting half-and-half, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream).