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 (8 ounce) bottles clam juice
• 2 cups water
• 4 potatoes, cut into cubes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 pound cod fillets, cut into chunks
• 1 cup whole milk
• Salt and ground black pepper to taste

Directions

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.

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

Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.

Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.