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Fish Chowder

Christine Boyde
Christopher and Andrew Boyde

  • 1 lb cod fillet
  • 2 Tbsp butter
  • ¼ cup chopped onion
  • 1 cup chopped or grated carrots

  • ⅓ cup chopped celery

  • ¼ cup flour

  • ½ tsp salt
  • 2 cups chicken bouillon
  • 3 cups milk
  • ½ cup cubed cheese

Sauté vegetables in butter and blend in flour and salt. Gradually add bouillon and milk. Cook and stir constantly until thickened. Try not to boil. Add fish and simmer until flaky. Add cheese and stir until melted.