Creamy Fish Chowder
Servings
4
Prep Time
30-35 minutes
Cook Time
30-25 minutes
"Rich enough for a filling dinner but chock-full of vegetables, this chowder is perfect for spring."
Author:
Susan Sisarran
Ingredients
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2 quarts unsalted vegetable, chicken or fish stock
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1 ½ - 2 lbs firm white fish, diced
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2 peeled carrots, sliced ¼ inch thick
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¼ head cabbage, sliced thinly
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½ pound potatoes, washed, peeled and cubed
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½ lb. tomatoes, wedged, skin removed
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1 white onion, quartered and peeled
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4-6 whole cloves garlic, peeled
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1 Tbsp Hatch Green Chili powder
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3 tsp Herbs & Garlic blend
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½ to 1 cup cream
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½ Tbsp freshly ground black peppercorns
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Lime juice to taste
Directions
Marinate fish with 1 tsp Herbs & Garlic blend for ½ hour.
Charbroil the onion, garlic and tomatoes (remove skin).
Heat up stock, simmer the carrots and potatoes until almost done.
Add cream, fish, charred vegetables, cabbage and black pepper. Simmer until the fish is cooked through.
Add 2 tsp Herbs & Garlic blend, plus the Hatch Green Chili powder, at the end.
Serve with freshly squeezed lime and taste for seasoning.
Recipe Note
Tip: Use Herbs & Garlic blend in lieu of salt if more seasoning is needed.
Supermarket
Fair Trade