Maries Fish Chowder

Good with French baguette on side and/or with green salad.

Step: 1

Melt butter in a large stockpot over medium heat. Cook and stir onion and celery in hot butter until tender, about 5 minutes.

Step: 2

Pour 4 cups chicken stock into the pot; add potatoes. Bring the liquid to a simmer, reduce heat to medium-low, and cook until the potatoes are beginning to soften, about 10 minutes.

Step: 3

Stir cod into the stock with the remaining chicken stock; season with parsley, seafood seasoning, garlic salt, salt, and black pepper. Stir flour into clam juice with a whisk until smooth; add to soup. Cook and stir until the liquid begins to thicken, 5 to 10 minutes.

Step: 4

Beat cornstarch into cold water with a whisk until smooth; stir into soup. Cook just long enough for the cornstarch slurry to get warm and begin to thicken the liquid even further, about 5 minutes.

Step: 5

Remove pot from heat. Stream half-and-half into the soup while stirring.

Per Serving: 302 calories; protein 24.7g; carbohydrates 26g; fat 11.1g; cholesterol 72.3mg; sodium 671.2mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.