RUSTIC FISH CHOWDER

Rustic Fish Chowder image

President John F. Kennedy's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1/4 cup butter, cubed
1 small onion, finely chopped
1 garlic clove, minced
3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes
1-1/2 cups fresh or frozen corn
5 cups chicken broth
1-1/2 teaspoons salt
3/4 teaspoon celery salt
3/4 teaspoon pepper
1/2 teaspoon dried thyme
1 pound cod or halibut fillets, cut into 3/4-inch pieces
1 cup heavy whipping cream

Steps:

In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly., Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 842mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein.