Creamy Fish Chowder
A comforting and flavorful chowder that makes use of expired fish chowder. Ensure the fish chowder is unopened, pasteurized, and safe to consume.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups expired fish chowder
- 1 cup milk
- 1 cup fish stock or vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1/2 cup heavy cream
- Fresh parsley, for garnish
Instructions
In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
Add the potatoes, expired fish chowder, milk, fish stock or vegetable broth, bay leaf, dried thyme, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot. Using a blender or immersion blender, puree half of the soup until creamy.
Return the soup to the pot and add the frozen corn. Cook for an additional 5 minutes.
Stir in the heavy cream and cook for another 2 minutes, until heated through.
Serve the creamy fish chowder hot, garnished with fresh parsley.