A quick and easy soup
What You'll Need
1 lb cod halibut fillet or steak
2 tablespoons butter
1 medium onion , sliced
1/2 cup celery , diced
2 cups raw potatoes , diced
2 carrots , sliced thin
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 cup cream
Cut the halibut fillets or steaks into 1 to 1 1/2 inch chunks.
Melt butter in large saucepan and then add the onion and celery and saute until both are soft and tender. Add the chicken broth, potatoes and carrots. Season with the salt and pepper.
Cover the pot and simmer over medium low heat 10 to 15 minutes until vegetables are fork tender.
Add fish chunks and cook for 8 to 10 minutes longer.
Pour in the cream and stir. Reheat until the chowder is hot but not boiling.
A lower-fat version of this chowder can be made by substituting vegetable or olive oil for the butter and using low-fat milk. Add 1/2 cups of instant mashed potatoes to the chowder to thicken it to the proper consistency.
For a different taste, substitute bacon for the butter. Fry the bacon in the bottom of the saucepan, remove and drain on paper towels. Saute the onion and celery in the rendered bacon fat.
Feel free to use other hearty vegetables in this chowder. Cubed acorn or butternut squash gives the chowder a rustic feel and adds marvelous taste.