Fish Chowder

I like this recipe because it utilizes a trick – nonfat milk powder – to make skim or lowfat milk taste richer and creamier without all the fat of a traditional chowder recipe that uses cream. Plus, you get the benefit of additional calcium and protein. The combination of fresh thyme and Old Bay make this chowder taste much fancier than the ingredient list looks. A good addition would be the addition of a couple tablespoons of sherry.

  • 1 TBSP butter, divided
  • 1 large onion, diced
  • 2 cloves fresh garlic, crushed
  • 2 medium Yukon Gold potatoes, peeled and chopped into 1/4 inch dice
  • 2 TBSP flour
  • 2 cups chicken broth
  • 2 cups 1% lowfat milk
  • 1/2 cup nonfat milk powder
  • 2 tsp fresh thyme leaves
  • 1 tsp or more Old Bay seasoning
  • 1 pound halibut, cut into 1″ chunks

Over medium-high heat, heat 1/2 TBSP butter in large pot. Add diced onions, cook until transparent and soft, but do not let brown. Add crushed garlic, cook for 30 seconds. Add potatoes, stir frequently and cook for 3-4 minutes or until becoming soft. Add chicken broth, liquid and powdered milk, thyme, salt and old bay. Stir very frequently until hot. In separate small pan, heat remaining 1/2 TBSP butter and flour, stir for 2 minutes. To the butter/flour mixture, add 1 cup hot broth/milk liquid, whisking constantly. Continue whisking until smooth. Pour flour/broth/milk mixture back into large pot, stir to mix thoroughly. Heat until it begins to boil, stirring constantly. Taste and adjust salt and/or Old Bay. Add fish, cook for 2 minutes or just until fish turns opaque – do not overcook!