Fish Chowder

Name: Fish Chowder
Yield: Makes 4 to 6 servings
Ingredients: ½ cup chopped carrot (about ½ carrot); ½ cup chopped celery (about 1 stalk); 1 cup fresh or frozen corn kernels; 1 cup fresh or frozen corn kernels; 1 tablespoon olive oil; 2 cups diced unpeeled Yukon Gold potatoes (about ½-inch cubes); 1 cup chopped leeks (about 2 stalks; white and pale-green parts only); ½ cup chopped carrot (about ½ carrot); ½ cup heavy cream (carrageenan-free); ½ cup heavy cream (carrageenan-free); 1 teaspoon dry mustard; 1 teaspoon paprika; 2 bay leaves; 2 teaspoons dried thyme; 1 pound cod or haddock, deboned and skin removed, cut into 1-inch chunks; 1 pound cod or haddock, deboned and skin removed, cut into 1-inch chunks; 4 cups Vegetable Broth; 1 teaspoon freshly ground black pepper; 2 teaspoons kosher salt

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

I’m a firm believer that adding cream to just about anything makes it instantly delicious. It’s true with this recipe, which is one of my all-time favorite soups. Pretty much anything labeled “chowder” is like comfort in a bowl. A firm fish, like cod or haddock, works best here so it doesn’t fall apart.

Ingredients

1 tablespoon olive oil
2 cups diced unpeeled Yukon Gold potatoes (about ½-

Fish course
Pescatarian
Soup
Gluten-free

Method

In a large pot, warm the oil over medium-high heat. Add the diced potatoes and sauté until they are lightly browned and starting to soften, about 5 minutes. Add the leeks, carrots, celery, corn, salt, and pepper. Sauté until the leeks are translucent and the other vegetables are fragrant and softened, another 5 to 7 minutes. Add the broth and bring to a simmer. Add the fish, thyme, bay leaves,