New England Fish Chowder
Ingredients
28 gr butter
1 onion
3 stalks celery
290 gr potatoes
210 gr firm fleshed fish fillets
2 chunks
475 ml fish stock
240 ml water
1 bay leaf
1 gr thyme
240 ml milk
1 make it as rich as you like by stirring in either milk
3 minut es
Instructions
Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to taste. Simmer until the corn is cooked and the chowder is hot. Transfer to a serving tureen or individual bowls and top with additional butter, if desired.