Vegetable Fish Chowder

Name: Vegetable Fish Chowder
Ingredients: 1 tablespoon butter; 1 onion, chopped; 1 carrot, chopped; 2 potatoes, peeled and cubed; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons all-purpose flour; 4 cups chicken stock; 1 cup milk; 1 cup frozen corn kernels; 400 g haddock fillets, cubed (You may use whatever type of white fish you like); 2 tablespoons fresh parsley, minced

13 ingredients

8 steps

Ingredients

1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 potatoes, peeled and cubed
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 cup frozen corn kernels
400 g haddock fillets, cubed (You may use whatever type of white fish you like)
2 tablespoons fresh parsley, minced

Directions

1

In a large saucepan, melt the butter over medium heat.
2

Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
3

Sprinkle with the flour and cook, stirring, for 1 minute.
4

Add the chicken stock and bring to a boil.
5

Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
6

Add the milk, corn and fish.
7

Heat until steaming and the fish flakes easily when tested, about 5 minutes.
8

Add the parsley.