Fish Chowder

12 ingredients
4 steps

Ingredients

  • 4 Tablespoons Unsalted Butter
  • 1/2 cups Onion, Chopped
  • 2 whole Carrots, Chopped
  • 2 stalks Celery, Sliced
  • 6 whole New Potatoes, Diced
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Flour
  • 2 cups Chicken Or Vegetable Stock
  • 2 cups Dry White Wine
  • 1 teaspoon Dried Tarragon
  • 2 whole Tilapia Fillets (Fresh Or Frozen)
  • 2 Tablespoons Heavy Cream

Directions

  1. 1
    1. Melt butter in large saucepan or Dutch oven. Saute onion, carrots, celery and potatoes over high heat until the potatoes are fork-tender.
  2. 2
    2. Reduce heat to medium-high, add garlic and saute a few more minutes. Sprinkle flour over veggies, stirring to coat and cook for 2-3 minutes.
  3. 3
    3. Add the stock, white wine and tarragon. Bring to a boil and cook for about 10 minutes.
  4. 4
    4. Slip in the fish fillets and reduce the heat to let it simmer just until the fish is cooked. Stir gently to break up the fillets into bite-size pieces. Stir in the heavy cream just to thicken a bit.

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