Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.
- 1½ Tablespoons butter
- ½ medium yellow onion
- ½ cup celery thinly sliced
- 2 medium russet potatoes peeled, cut in 1" chunks
- 1 pound rockfish cut in 2" chunks
- 1 cup frozen corn kernels
- 1¾ cup low-fat milk
- 1½ Tablespoons all purpose flour
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 teaspoon butter
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Melt butter in a medium saucepan on LOW heat. Once melted, add chopped onions. Cook onions until they become translucent and soft (about 4-5 minutes).
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Add celery, then potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook potatoes on Medium heat for 11-12 minutes, or until potatoes are just barely tender.
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Place rockfish (cut into 2" chunks) on top of the potatoes, distributing them evenly. Do not stir them into the chowder. Cover pan; simmer until fish and potatoes are cooked through, about 10-12 minutes.
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Remove lid from saucepan. Stir in frozen corn kernels. Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of milk, and whisk the 3 T. milk separately with flour until smooth and no lumps remain.
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Add remaining milk AND the milk/flour mixture to the chowder. Stir until combined. Season with garlic powder, salt and pepper (to taste), then put lid back on the pan. Simmer on LOW heat only until heated through. Don't overcook fish. Add butter; stir until it melts and is blended into the chowder.
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Take a taste; add additional salt and pepper, if needed. Ladle chowder into bowls. If desired, garnish chowder with crisp, crumbled bacon and chives. Serve immediately while hot.