* 4 Tbsp. butter * 1 1/2 C diced onion (about 1 largish onion) * 1/4 C finely grated carrot (about 1 small carrot) * 1 tsp. freshly crushed garlic (2 cloves) * 1/3 C flour * 3 C clear vegetable broth * 2 1/2 C water * 1/2 C dry white wine, like sauvignon blanc * 1/8 tsp. ground sage * 1 Tbsp. kosher salt * 2 cans of small white potatoes, quartered (optional) * 2 lb. white fish (cod, haddock, scrod), cut into 1? chunks * 1 C light cream * 1/4 C grated Monterrey Jack cheese (or other creamy variety) * freshly ground black pepper
1. Melt the butter in a large pot over medium heat, and saute the onions, carrots, and garlic in it, stirring frequently, about 5 minutes. 2. Remove from heat and stir in the flour. Return to the heat and cook, stirring occasionally, for about 4 minutes. 3. Meanwhile, combine the vegetable broth, water, and wine and heat in a large pot or in the microwave (on high for about 5 minutes). 4. Whisk the stock into the flour mixture. Add the potatoes, sage, and salt. 5. Bring the liquid to a boil, whisking constantly, then reduce the heat to simmer. 6. Add the fish, and simmer about 10 minutes. 7. Stir in the cream and the cheese, and simmer until the cheese is incorporated into the chowder, about 5 minutes. Reheat the chowder gently so the cream doesn't boil. 8. Season with black pepper to taste. Serve with crusty bread, or in a bread bowl, alongside a lemony salad. Can be refrigerated for a few days, or frozen much longer.
