Fish Chowder that Tastes Like New England Clam Chowder

This is the same recipe that is on my Sacramento Easy Meals Examiner website. It is quite popular because it’s so hearty and filling, and easy to make.

Ingredients for the creamy fish soup
½ pound scallops
½ pound shrimp
1 pound tilapia or cod
Optional: 1 slice of bacon, chopped fine
1 yellow onion, chopped
2 russet potatoes, peeled and cubed
1 tablespoon olive oil
6 tablespoons butter
2 cups of chicken broth
2 cups of milk
4 tablespoons flour
2 teaspoons dill weed
1 teaspoon salt
½ teaspoon pepper
¼ cup fresh grated parmesan cheese

Preparation of the fish chowder
Melt 2 tablespoons of butter with the olive oil in a large pot.
Cook the onions in the butter and oil until just turning translucent.
Add the bacon if desired.
Add the potatoes and stir.
Add 1 cup of chicken broth.
Allow the potatoes to cook for 5 minutes.
Add the seafood and the rest of the broth.
Allow the seafood soup recipe to simmer for 5 minutes while making a white sauce.
To make the white sauce, melt 4 tablespoons of butter in a pan.
Using a fork or whisk, stir the flour into the butter.
Slowly add the milk, stirring constantly, until it turns into a creamy white sauce.
Stir the white sauce into the chowder. Add the dill, salt, pepper, and parmesan.
Allow to simmer for another 5 minutes.
Serve this creamy fish soup in chowder bowls
chowder bowls with crusty bread and a salad.



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