Nothing says Fall like a warm bowl of hearty savory chowder. This one is full of vegetables and hearty pieces of simmered savory chowder meat. A great pairing to the cool Fall evenings.

Ingredients:

  • 1 tablespoon butter
  • 1 large chopped onion
  • 2 fresh mushrooms, sliced
  • 1/2 stalk celery, chopped
  • 2 cups chicken stock
  • 2 cups diced potatoes
  • 1 pound white fish chowder meat, diced into 1/2 inch cubes
  • 1/8 teaspoon Old Bay
  • salt to taste
  • ground black pepper
  • 1/2 cup clam juice
  • 1/4 cup all-purpose flour
  • 12 oz Heavy Cream (whipping cream)

In a large pot, melt the butter over medium heat. Add in the onion, mushrooms and celery. Saute them for about 5 minutes until they are softened and caramelized. Add in the chicken stock, old bay, pepper. salt and potatoes  and let them cook for about 10 minutes or so, or until fork tender. Add the fish meat halfway through the cooking time for the potatoes and they should finish at the same time.  In a cup, mix the flour and clam juice together well, and add that and the heavy cream to the pot. Stir to incorporate and thicken the chowder. Once fully mixed, remove from heat and serve hot.