Fish Chowder


If you have leftover fish, the best thing to do with it is to make a chowder. Reheated fish usually can taste awful, but in a milk chowder, it can get better! This is the latest version I created, which we are enjoying, despite the boiling-all-over the stove disaster.

What you will need

1 tablespoon unsalted butter

1 large yellow onion, chopped

1 pound cooked fish such as salmon and swordfish

1 quart whole milk

2 red bliss potatoes, sliced into eights

1 stalk of celery, sliced nickel thin

a sprig of fresh thyme

1 teaspoon Maldon salt flakes or kosher salt, to taste

1/2 teaspoon black peppercorns, fresh milled

handful of mixed fresh herbs, including parsley and dill


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