Fish Chowder Recipe (Cod Chowder)

Dice the onion. Chop the celery and cut the potatoes and carrot into small cubes so they cook evenly.

Melt the margarine in a pot over medium heat. Add the onion and cook for 3–4 minutes until soft, not browned.

Stir in celery, potatoes, and carrot. Cook for about 2 minutes, stirring, to coat everything in the fat.

Pour in the boiling water, then add salt and pepper. Cover and simmer 12–15 minutes until the vegetables are tender.

Add the cubed cod. Stir carefully so the fish doesn’t break up too much, and cook 5–7 minutes until opaque and flaky.

Lower the heat. Slowly stir in the milk and warm for 2–3 minutes; don’t let it boil so it stays smooth. Taste and adjust salt and pepper.

Turn off the heat and let it sit for 3 minutes. Serve hot, and add bread on the side if you like.