Makes 8 servings
- ½ pound unsalted butter
- 1 medium yellow onion, diced
- 2 ½ cups flour
- 5 cups vegetable stock, heated
- 3 cups milk
- 2 to 4 medium whitefish fillets, baked and then skin removed
- 5 to 8 large redskin potatoes, cut to bite-size cubes and parboiled separately
- 1 cup cooked sweet corn
- 1 cup carrot, peeled and diced
- 2 tablespoons each, chopped fresh parsley, dill and chives
- Salt and freshly ground pepper to taste
In a large stockpot on medium heat, melt butter with the onion until the onion is translucent. Mix flour, one cup at a time until incorporated with butter and onions. Continue to mix the roux until the flour taste has cooked away.
Next, add 2 cups of the vegetable stock to the stockpot and stir until it is integrated with the roux. Repeat this process until the stock is all in the pot and then do the same with the milk. If you would like thicker chowder, use less of the milk and stock, or if it is too thick, add more of either the milk or stock.
Add the baked whitefish, parboiled redskin potatoes, sweet corn and diced carrots to the chowder. Finish the chowder with the chopped fresh herbs, salt and pepper. We recommend making the chowder the day before eating.