Fish and Veggie Chowder
Prep Time Minutes 20
Cook Time 20 Minutes
|Prep Time Minutes 20||Cook Time 20 Minutes||Passive Time||Servings People|
Somehow I always end up making this Chowder on a Sunday. I think it’s a great way to end the weekend and get ready for the week ahead. It bubbles on the stove in the late afternoon, sending delicious aromas of sautéed onions and peppers throughout the house, and then the family sits down for a nice warm bowl of this hearty soup and enjoys the last few hours of calm before the busy week begins…. Serve this with some good crusty bread on the side.
- 4 TBS Olive oil or Butter
- 1 Onion diced
- 1 Red bell pepper Diced
- 2 Stalks Celery Diced small
- 2 Cloves Garlic minced
- 3 TBS Flour
- 1- 2 Russet potatoes diced
- 4 Cups Broth
- 2 Lbs White fish skin removed and cut into bite sized chunks, cod or halibut
- 8-16 ounces Smoked fish skin removed and cut into bite sized pieces
- 2 Cups Milk any variety
- 2 Cups Fresh Corn Kernels or frozen corn if notseason
- 1/4 Cup Fresh Parsley chopped fine
- 1 Loaf Crusty Bread
- Place olive oil into a large Dutch oven over medium high heat.
- Sautee the onions, peppers and celery until softened, but not brown.
- Add garlic and sautee for another minute.
- Stir in the flour, until it coats all of the vegetables. Stir in 1 cup of the broth until the mixture becomes thick. Then continue to slowly add the rest of the broth and bring to a simmer.
- Add the potatoes and continue to simmer until the potatoes are just cooked through, about 20 minutes.
- Add the milk, the smoked fish and the fresh white fish. Bring back to a simmer and then cook for another 5 minutes, until the fresh fish is just cooked.
- Finally, add the corn and the parsley and cook for 2 minutes.
- Remove from heat and serve up the chowder in bowls with some crusty bread and a sprinkling of parsley to garnish each bowl.