Good with French baguette on side and/or with green salad.
Provided by marieah1360
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a large stockpot over medium heat. Cook and stir onion and celery in hot butter until tender, about 5 minutes.
- Pour 4 cups chicken stock into the pot; add potatoes. Bring the liquid to a simmer, reduce heat to medium-low, and cook until the potatoes are beginning to soften, about 10 minutes.
- Stir cod into the stock with the remaining chicken stock; season with parsley, seafood seasoning, garlic salt, salt, and black pepper. Stir flour into clam juice with a whisk until smooth; add to soup. Cook and stir until the liquid begins to thicken, 5 to 10 minutes.
- Beat cornstarch into cold water with a whisk until smooth; stir into soup. Cook just long enough for the cornstarch slurry to get warm and begin to thicken the liquid even further, about 5 minutes.
- Remove pot from heat. Stream half-and-half into the soup while stirring.
Nutrition Facts : Calories 302 calories, Carbohydrate 26 g, Cholesterol 72.3 mg, Fat 11.1 g, Fiber 3 g, Protein 24.7 g, SaturatedFat 6.4 g, Sodium 671.2 mg, Sugar 3 g
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