Name: 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; 0.5 teaspoon dried thyme; 1 pound cod fillets, cut into chunks; 1 cup whole milk; salt and ground black pepper to taste

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
0.5 teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps

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 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.
Gently stir cod into the soup. Cover the saucepan and cook until cod is flaky, about 8 minutes.
Stir in milk and simmer until soup is hot, 1 to 2 minutes. Season with salt and pepper. Remove bay leaf to serve.