Fish Chowder

Course Soup

Keyword Potatoes, Chicken Broth, White Fish, Broth, Potato, Oil, Gluten Free, Seasoning, Fish Fillets, Fish Fillet, Fish, Milk, Onion, Vegetable Broth

Dietary Need Gluten Free

Cooking Method Stovetop

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 464kcal

Equipment

Stovetop
Large Pot

Ingredients

1 Tablespoon Oil
⅔ cup Onion Diced
2 Potatoes Medium; peeled and diced
2 cups Broth Chicken or vegetable
2 pounds White Fish Fillets, skin removed
2 teaspoons Seasoning Your choice
Salt To taste
Ground Black Pepper To taste
3 cups Milk

Instructions

Heat oil in a large pot over medium heat. Sauté onion and potatoes for 10 minutes, stirring frequently.
Add broth and lay fish on top of potatoes in pot. (Don't worry about cutting it up. It will flake apart when cooked).
Add seasonings of your choice, along with salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through (about 10 minutes). Use a spatula to break the fish into chunks.
Reduce the heat and add the milk. Heat through but don't boil.

Nutrition