Fish Chowder

2 tbsp extra virgin olive oil
1 cup chopped onion
3 cups peeled and roughly chopped waxy or all‐purpose potatoes
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
2 cups fish or chicken stock
Salt and freshly ground black pepper
1 cup milk, 1 percent
1 cup fat free half‐and‐half or more milk
2 cups chunked fresh delicate white fish, like tilapia
1 tablespoon butter (optional)
Chopped fresh parsley leaves for garnish

Heat olive oil and cook the onion, potatoes, and thyme until the onion softens, 10 minutes. Add the stock and cook until the potatoes are tender, about 10 minutes. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
Sprinkle with some salt and pepper, then add the milk and cream. Add the fish and bring barely to a simmer over low heat, taking care not to let the soup boil. If you're using the butter, float it on top of the chowder; simmer for another 5 minutes or so, garnish and serve.

Serving Size: 4 4-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user RITAFLOREZ.