- About 5 or 6 large red potatoes, peeled and sliced thin (leave some slivers of red peel).
- less than a pound or so of fish chunks (I used the Trader Joe's frozen cod pieces, inexpensive fish)
- 3 large carrots, peeled and sliced into disks
- 2 tablespoons olive oil
- 1 tablespoon butter
- red onion diced
- 3 tablespoons flour
- 2 cups milk
- spice to taste:
- dill (optional)
- tarragon (optional)
- basil (optional)
- ground bay leaf (or add a whole bay leaf before adding the carrots)
- fresh ground pepper
DirectionsPeel and slice potatoes, add to soup pot until they fill about 1/2 way up.
Rinse, discard rinse water, and then fill with enough water to cook the potatoes.
When they are close to cooked, add the carrots.
In a saucepan, saute the diced red onion in olive oil and butter. Add flour, stir it around and let it brown. Gradually add in about 3/4 cup milk until you have a cream sauce.
Add the fish pieces to the potatoes in the soup pot, then stir in the cream sauce. Thin the chowder out with more milk.
Spice to taste.