This fish chowder recipe is comforting and full of delicate flavors. Chunks of white fish, red potatoes, and sweet corn are simmered in a creamy broth until tender. It's a lightened-up version of the classic that's quick and easy to make, and uses just one pot!
Melt the butter in a large pot over medium heat. Add the onion and cook until it softens, about 3 minutes. Add the garlic, celery, carrots, thyme, salt, and pepper and saute for 2 minutes.
1 tablespoon butter, 1 large onion, 3 cloves garlic, 2 stalks celery, 2 medium carrots, 1 teaspoon EACH: thyme, salt, and pepper
Mix the flour into the veggies and let it cook for 1 minute.
¼ cup all-purpose flour
Stir the clam juice and chicken stock into the pot then add the potatoes and bring the pot to a boil. Reduce the heat and simmer for 8-10 minutes, until the potatoes are almost cooked.