Thursday, December 21, 2023

MAKE IT: Will’s Fish Chowder

fish chowder in a bowl

My son, Will, has been on a fish kick recently, cooking up whatever fish he happens to have available. And, here in the Adirondacks, there are many options for locally caught, fresh fish! For this chowder, any panfish fillets would work. Rather than cutting the fish up before adding it to the other ingredients, we simply put the fillets in the liquid and let them cook that way, breaking them up with a spoon after they had cooked for awhile. Will also opted to add nutritional yeast, for the extra B12 vitamins and for the slightly cheesy flavor it would add to his chowder. We hope that you enjoy this simple and easy soup.

 1 large onion, chopped
 2 stalks celery, chopped
 3 medium potatoes, scrubbed and cubed
 2 medium carrots, chopped
 3 cups stock (fish, chicken, or vegetable)
 1 Tablespoon ground sage
 1 Tablespoon garlic granules
 Salt and pepper to taste
 1-2 pounds boneless, skinless panfish fillets
 1 cup milk (I used 2%)
 OPTIONAL – ¼ nutritional yeast (adds cheesy flavor)

1. In a large pot, add chopped onions, celery, carrots, and potatoes and the stock. Turn the heat to medium-high, and cook for around 15 minutes, stirring occasionally, until vegetables are soft.
2. When vegetables are soft, add sage, garlic, and fish fillets. Cover and simmer for around 15 minutes, or until fish flakes with a fork.
3. Add milk and nutritional yeast if desired, and stir thoroughly to incorporate. Simmer (do not boil) for 5-10 minutes.
4. Add salt and pepper to taste, then serve and enjoy!

Photo at top provided by MB Mitcham. 

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MB, an ADK 46-R, is an Assistant Professor and Director of the Online MPH Program at George Mason University. In her free time, she can usually be found scampering up and over mountains whilst munching on eggplant bacon, writing odd things, or doing zoomies with Sig and Bella, the shollie and entledoodle dynamic duo who own me. She can also be found at:

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