Potato Fish Chowder

Ingredients

• 2 tablespoons butter
• 1 small onion , chopped
• 2 stalks celery , chopped
• 2 cloves garlic , chopped
• 3 tablespoons all-purpose flour
• 2 bottles clam juice , 8 ounce
• 2 cups water
• 4 potatoes , cut into cubes
• 1 bay leaf
• 0.5 teaspoons dried thyme
• 1 pound cod fillets , cut into chunks
• 1 cup whole milk
• salt and ground black pepper to taste

Instructions

1. 1

   Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.

2. 2

   Stir flour into the saucepan until vegetables are evenly coated. Pour in clam juice and water; whisk until smooth. Add potatoes, bay leaf, and thyme; bring liquid to a boil. Reduce the heat to medium-low and simmer until potatoes are tender, about 15 minutes.

3. 3

   Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.

4. 4

   Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.