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2 tbsp butter
1 large onion, chopped
1 large garlic cloves, minced
2 stalks celery, chopped
1 carrot, chopped
1/4 cup all-purpose flour
3 cups cold water
2 large potatoes, peeled and diced
1 tsp celery salt
1/4 tsp dried oregano leaves, or 1/2 tsp chopped fresh oregano
1/2 tsp salt
1 pinch dried summer savoury, or 1/4 tsp finely chopped fresh summer savory
1 bay leaf
375 to 500 g boneless fresh or frozen haddock fillets, or other mild-flavoured fish such as cod or salmon
1 cup 3.25% milk
1/2 cup freshly grated parmesan
1/4 cup chopped fresh parsley, or 2 tbsp dried parsley
1/2 cup light or regular sour cream
fresh-ground black pepper
Heat butter in a large saucepan set over medium heat. Cook, stirring often, until onion is softened, about 5 minutes. Add garlic and stir about 1 minute. Add celery and carrot. When hot, sprinkle mixture with flour. Stir until flour is moistened and clumpy, about 2 minutes. Gradually stir in cold water; mixture will be thick. Stirring frequently, bring to a boil, uncovered. Then add potatoes, celery salt, oregano, salt, summer savory and bay leaf. Stir frequently, covered, over medium heat until potato is almost tender but not mushy, about 10 minutes.
Meanwhile, cut fresh or partially defrosted fish into bite-size pieces. When potato is almost done, stir in fish. Cover, and stir often to prevent burning until fish has turned opaque, from 5 to 6 minutes. Stir in milk then continue cooking, covered, just until hot. Stir gently just once to avoid breaking up fish. Stir in Parmesan and parsley. Remove bay leaf. Serve in bowls, with a dollop of sour cream and a grinding of black pepper.
Calories 193, Protein 14.3g, Carbohydrates 18.2g, Fat 7g, Fibre 1.5g, Sodium 518mg.
This thick chowder with its irresistible fresh taste of the sea is a summertime sellout at the Innlet Cafe, where Jack Sorenson's menu declares it the "best chowder this side of the Mushamush," a river that is a stone's throw from the restaurant.
Prepare chowder to the point of adding seafood, the end of Step 1. Refrigerate, covered, for up to 2 days. Reheat chowder base over low heat, stirring frequently until warm. Then increase heat to medium and stir frequently until hot. Proceed with recipe Step 2.