8 oz. cooked fish – striped bass, black sea bass, tautog or other white fish with firm, flaky meat.
1 large potato, peeled and diced
1 small tomato, diced and seeds removed
1 small onion, diced
1 carrot, peeled and sliced
2 cups (1 can) chicken stock or fish stock
1 cup milk
2 tbsp. butter
2 tbsp. flour
salt to taste
1. Bring stock to a boil and add vegetables, reduce heat and simmer 20 minutes, until vegetables begin to soften. Add fish and set aside.
2. In a separate saucepan, melt 2 tbsp. butter, add 2 tbsp. flour and cook until browned slightly. Add one cup cold milk and simmer until mixture starts to thicken. Simmer vegetables and fish, slowly adding the milk mixture.
3. Simmer 5 minutes, add small amounts of milk to thin or flour to thicken.
4. Remove from heat and serve. Sprinkle with a small amount of fresh chopped parsley, chives or cilantro and red pepper.
This hearty chowder makes a simple and delicious lunch. It can be improved by adding diced shrimp, crabmeat, scallops, clams, oysters or other seafood.