Put the fish and 2 cups water in a covered skillet. Cook over medium low heat until the fish just flakes with a fork, 5 to 10 minutes (depending on the thickness of your fish). Remove the fish, reserving the liquid, and separate it into large pieces.
Put a large pot on medium heat and add 2 tablespoons olive oil. Add the onion, celery, carrots and potatoes and mix them together with a wooden spoon. Cook for around 10 minutes, with the lid askew and stirring occasionally, until the carrots have softened a bit and the onion is lightly golden.
Add the reserved water you used to cook the fish. Bring to a boil and then lower the heat, cover and cook just until the potatoes are tender, about 10 minutes.
Add milk and cream.
Heat gently, stirring often. Don't allow to boil. Add salt, pepper and butter (if desired) to taste.
Cooking Tip: Chowder is improved if you make it one day and serve it the next, although I've never had the discipline not to indulge immediately. I like to make a big enough batch to enjoy for a couple of day.Serving size: 1 cup9*SmartPoints (Green plan)8*SmartPoints (Blue plan)6*SmartPoints (Purple plan)8*PointsPlus (Old plan)
New England Fish Chowder Recipe Made Lighter
Amount Per Serving (1 cups)
Calories 325Calories from Fat 109
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Soup
Keyword: fish soup, fish stew, New England chowder
Find this recipe online: https://simple-nourished-living.com/new-england-fish-chowder/