Leek and Celery with Tilapia Chowder
This is a delicious but a bit time consuming chowder to make on a cold day.
Servings Prep Time
4-6servings 15minutes
Cook Time
45minutes
Servings Prep Time
4-6servings 15minutes
Cook Time
45minutes
Instructions
  1. Cut up the leeks, onion, celery ribs and mince the garlic.
  2. In a large saucepan, heat the 3 tablespoons of olive oil. Add in the leeks, celery, onion, garlic and a generous pinch of salt.
  3. Cook over moderate heat, stirring occasionally until the vegetables are soft but not browned about 10 minutes.
  4. Stir in the flour and cook for about a minute.
  5. Add in the clam juice, stock, heavy cream and bay leaf and bring just to a boil.
  6. Simmer over moderately low heat, stirring occasionally until the vegetables are tender and chowder is slightly thickened. This will be about 7-10 minutes.
  7. Drop the tilapia and the drained and washed beans (optional) into the soup and simmer over moderately low heat until the fish is cooked through, about 7 minutes.
  8. Discard the bay leaf and season the chowder with salt and pepper.
Recipe Notes

You can make this chowder ahead of time. It will keep up to 3 days in the fridge. Just heat up when ready.

Please follow and like us: