February 20th: fish chowder

This recipe I made a year or so ago, around (one of) the time I wasn't blogging. I made it again tonight, with a few alterations, and it was delicious. I loved it; Olivia didn't love it but did eat it; Sadie may or may not have liked it, but she ate it, which is all that matters. Greg was not home to provide an opinion. The original came from February 2013's Chatelaine: Smoked-Trout Chowder, but I have changed it a bit to my own taste. Yum yum.

Fish Chowder

2 tbsp unsalted butter
2 celery stalks, chopped
2 medium carrots, chopped
1 onion, chopped
2 tbsp all-purpose flour
1 tsp salt
3 medium Yukon Gold potatoes, cut into 1/2 inch cubes
1/4 cup dry white wine
3 cups chicken broth
1 1/2 cups 2% milk
1 tsp herbes de Provence
1/2 cup 35% cream
1 cup corn kernels
200 g skinless, boneless fish (any kind), diced
2 tbsp fresh parsley, chopped

Melt butter in a large pot over medium. Add celery, carrots and onion. Sprinkle with flour and salt. Cook, stirring frequently, until carrots start to soften, about 5 min.

Add potatoes, wine, broth, milk and herbes de Provence. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until potatoes are tender, about 15 min.

Stir in cream, corn, and fish. Continue simmering for 2 min. Ladle into bowls and top with parsley just before serving.

Makes 6 servings.