Fish Chowder

I'm a modified vegan—I don't do dairy (except occasional goat cheese and organic eggs) and the only meat I eat is wild-caught fish. When I found this chowder recipe, I got excited. This soup is delicious. You're going to love it. 

Want something to warm your tummy this fall? Make up a double recipe so you have plenty to freeze for more than one meal.

Fish Chowder

from Whole Foods

yield 8 servings

category Soup

cuisine Pescatarian

ingredients

3 celery stalks, diced (plus leaves for garnish)

1 red bell pepper, chopped small

1 small yellow onion, diced

2 Tbsp extra-virgin olive oil

1 C vegetable stock

1/4 C quinoa flour

6 C organic unsweetened plain soymilk

6 medium red potatoes (~1 1/4 lbs) cubed

1 Tbsp finely chopped fresh thyme

1 tsp sea salt

1/4 tsp fresh ground pepper

12 oz wild-caught white fish (mahi mahi, monkfish, etc) cut into 1" pieces

1 C yellow corn (fresh or frozen)

1/4 C finely chopped fresh flat-leaf parsley

directions

1. Heat oil in large pot over medium-high heat. Add vegetables and cook, stirring occasionally, until golden brown (6 - 8 minutes).

2. Add stock and cook, scraping up any browned bits until reduced by 2/3 (~2 minutes).

3. Add flour and cook, stirring often (1 minute). Then whisk in soymilk.

4. Stir in potatoes, thyme, salt and pepper and bring to a boil. Then reduce heat to medium-low, partially cover and simmer until fragment, thickened and potatoes are almost tender (~7 minutes).

5. Stir in fish and corn then cook until fish is cooked through (6 - 8 minutes).

6. Stir in parsley and serve, garnishing with celelry leaves.

Give this recipe a try and let me know how you like it.