There’s nothing like a fresh cod chowder made with ingredients grown right here in New England. The addition of clam juice makes this recipe extra special.
Yield:
Makes 8 servings.Ingredients
2 tablespoons butter
2 cups chopped onions
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2-inch cubes
salt and pepper, to taste
1/2 cup all-purpose flour
1 cup clam juice
12 ounces evaporated milk
Instructions
Melt butter in a saucepan, and saute onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings. Whisk flour into clam juice, then add to soup. Stir in evaporated milk.
