I have been making this recipe for 4-5 years now. We really enjoy it every time we make it. Sometimes I make it with all fish, sometimes I use half fish and half shrimp. I love that it comes together relatively quickly and tastes wonderful.
As a kid, I loved the chowder in the can. This is so much better. I can't even imagine going back to the can! I don't always serve with a lemon, but it does brighten it up a little. Jaxon prefers his with extra fish... goldfish! He ate a huge bowl of chowder and goldfish last night. He ate two bowls for lunch!! He enjoyed squeezing his lemon in as well. I just love him!
I like leaving my fish in relatively large chunks so it doesn't get lost. Plus that way when you are reheating leftover soup and it falls apart a bit, there are still pieces big enough to recognize. I do really like shrimp in this soup as well, but it is not necessary. It is really good with just fish too.
2 T olive oil
3-4 ribs celery
1 large onion
3-4 medium potatoes
1/4 cup flour
4 cups water or broth (chicken works nicely, but you could use seafood or vegetable)
2 1/2 cups milk
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 1/2 pounds white fish or shrimp (I usually use tilapia or tilapia and shrimp)
Optional: lemon for serving
- In a large sauce pan, heat olive oil. Chop onion and celery finely, cook in olive oil until tender.
- Chop potatoes into quarter inch cubes. Throw in the pot with the vegetables and cook for about five minutes stirring frequently.
- Stir in flour and toast for a couple of minutes.
- Add water/broth and milk, being sure the scrape up the bottom. Add spices and simmer for about 15 minutes or until potatoes are softened.
- Stir in tilapia and cook for 5 minutes. Add shrimp if using and simmer 4 minutes more.