Ingredients
- 3 stalks celery (finely chopped)
- 3 minut es
- 2 chunks
- 1 onion (finely chopped)
- 1 bay leaf
- 1 make it as rich as you like by stirring in either milk
- 475 ml fish stock
- 290 gr potatoes
- 240 ml milk
- 240 ml water (cold)
- 210 gr firm fleshed fish fillets (white)
- 28 gr butter
- 1 gr thyme (dried)
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.
