Wednesday, September 12, 2007

Fantastic Fish Chowder

2 c potato-diced
2 celery stalks-diced
1 small onion-minced
1 can (14.5) oz chicken broth
3 c. milk (divided)
3 TBS flour
3 c cubed white fish (I used Pollock)
1/2 10 oz. package of frozen spinach thawed
8 oz heavy whipping cream
salt and pepper to taste

In large soup pot, cook potatoes, onion and celery in broth until tender
Add 2 1/2 c. milk
Combine 1/2 c milk and flour until smooth
Add to soup, bring to boil, reduce heat, stir and cool for 2 minutes until thickened
Add fish, spinach and cream. Heat through until fish is cooked (3-5 minutes).

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