The great part about this chowder is that you can use any type of fish in the recipe. "My family eats a lot of fish, and I devised this chowder recipe to use with any leftovers. I serve it as a main course with salad and bread." -Claire Strom, Fargo, ND
2 1/2 cups (1/2-inch) cubed peeled baking potato
2 cups finely chopped onion
1 cup water
2 teaspoons chicken-flavored bouillon granules
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 (8-ounce) bottle clam juice
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk, divided
1 (12-ounce) can evaporated fat-free milk
1 1/2 pounds grouper or other firm white fish fillets, cut into 1/2-inch pieces
12 medium shrimp, peeled, deveined, and halved lengthwise (about 6 ounces)
How to Make It
Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.
This is very tasty. I used all 2% milk and thickened it with 2 Tb of cornstarch, which leaves no floury taste and turns out smooth. I also sauteed the onions first in a tiny bit of butter with some gold bell pepper and garlic, and added a splash of white wine. We enjoyed this with some dinner rolls and a small salad of tomatoes, crispy lettuce,and blue cheese.