Cooking & Baking

Since the cookbook I took it from is New Recipes from Moosewood Restaurant, p. 167.

Healthy Low Fat Fish Chowder
1 tbsp olive oil
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
2 cloves minced garlic
4 cups low-sodium chicken broth (Mollie uses bet broth)
1 lb cod fillets, cut into chunks
2 cups diced potatoes
1 cup skim milk (if you want to make it richer, use 1/2 'n half)
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (Mollie uses marjoram & dill)
Instructions
Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
Add 1 cup diced onions, 1/2 cup diced celery, and 1/2 cup diced carrots. Cook for 5 minutes, stirring occasionally, until vegetables soften.
Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
Pour in 4 cups low-sodium chicken broth and bring to a boil.
Add 2 cups diced potatoes. Reduce heat to medium-low and simmer for 10 minutes.
Gently place 1 lb cod fillets into the pot. Cook for 5 minutes, or until fish flakes easily with a fork.
In a small bowl, whisk together 1 cup skim milk and 1 tbsp cornstarch until smooth. Stir into the chowder.
Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 3 minutes to thicken.
Remove from heat and stir in 1 tbsp fresh parsley.
Best enjoyed hot, this chowder boasts a velvety texture with chunks of tender fish and vegetables. For an extra touch, serve with a sprinkle of paprika or a side of crusty whole-grain bread.


This recipe is from "18 Creamy Fish Chowder Recipes." https://panmastery.com/fish-chowder-recipes/