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Creamy-Yet-Light Fish Chowder — Recipes from the Kitchn
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped, divided
  • 4 Yukon Gold potatoes, divided
  • ¼ cup white wine
  • 1 quart low-sodium chicken, fish or vegetable stock, divided
  • 1 carrot
  • 1 pound lean, firm white fish (such as cod, rockfish or haddock), cut into 1-inch pieces
  • ½ to 1 teaspoon white wine vinegar, optional
  • Chopped celery leaves or parsley, for garnish
Steps
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