Seafood Chowder
- COOK TIME
- 40 Min
On a blustery day in Boston, this is how they whip up a chowder that warms to the bones!
What You'll Need
- 1 large onion, chopped
- 3 celery stalks, sliced
- 3 potatoes, peeled and chopped
- 3 tablespoons butter
- 1 can (8 ounces) tomato sauce
- 1 can (14-1/2 ounces) whole tomatoes
- 1 can (10-1/2 ounces) chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds cod, haddock, or sole fillets cut into 1-inch cubes
What to Do
- In a soup pot over low heat, sauté the onion, celery, and potatoes in the butter until the onion is softened. Add the remaining ingredients, except the fish. Cover and simmer for 20 minutes.
- Add the fish and simmer for 15 minutes more.
- Be sure to remove the bay leaf before serving.
- Makes 8 to 12 servings (about 2 quarts).
Notes
If you'd like, try using 1 pound of fish and adding, at the same time, one 6-1/2-ounce can of chopped clams and 1 pound of peeled, deveined, and chopped shrimp.
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