Peel, chop and rinse potatoes, and let soak in water while you prep the rest of the veggies.
Chop onions finely and put in a large pot along with the butter.
Chop fennel into approximately one centimeter cubes and add to onions and butter.
Sauté until translucent.
Add potatoes, salt, pepper, and the water to the pot and allow to come to a boil over medium high heat.
Add the pollock fillets and parsley to the pot ( you can add them straight from the freezer). Cover the pot and bring back to a boil, letting simmer until the fish is (almost) done / the veggies are tender.
Mix milk with corn starch to ensure no lumps. Stir well while adding milk mixture to the soup. Bring back to a boil.
Let simmer until the soup has thickened slightly and the veggies and fish are done to your liking.
There are 212 calories in 1 serving of Fish and Fennel Chowder.
Calorie Breakdown: 30% fat, 39% carbs, 31% prot.
Amount Per Serving
% Daily Values*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.