Pams Fish Chowder Recipe
- 1 tablespoon butter
- 1 medium onion, finely diced
- 1 celery stalk, diced
- 2 (8 ounce) bottles clam juice
- 3/4 pound red boiling potatoes, cut into medium dice
- 1 pound cod, diced into 1/2 inch cubes
- 1 teaspoon Old Bay® seasoning
- 1 (12 fluid ounce) can evaporated milk
- 3 tablespoons all-purpose flour
- 1/2 cup water
- salt and freshly ground black pepper
- In a large saucepan or stockpot, melt butter over medium heat. Stir in onions and celery and cook until tender, about 5 minutes.
- In a microwave-safe dish, heat clam juice on HIGH until very hot, about 2-3 minutes.
- Add the hot clam juice and potatoes to the stockpot; simmer partially covered for 8 minutes. Stir in fish and continue to simmer, partially covered and stirring frequently to flake fish. Continue to cook until potatoes are tender, about 5 minutes. Add seasoning and milk; bring to a simmer.
- Mix flour with 1/2 cup water until smooth and whisk into chowder. Continue to simmer until chowder thickens slightly. Season with salt and pepper and serve.
