New England Fish Chowder Recipe Made Lighter
Ingredients
- 2 pounds firm white fish fillets (I used haddock)
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 stalks celery, diced
- 2 small carrots, peeled and diced
- 4 cups cubed potatoes
- 2 cans (12 ounces each) reduced-fat evaporated milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Butter to taste (optional)
Instructions
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