Fish Chowder

It's a lovely slow Sunday and knowing we have many ingredients to make a chowder, here is what was on the menu today:


The prep work takes longer than the soup takes to cook, but in less than an hour, you can be enjoying a hearty, vegetable and fish chowder!


Most of the time I already have carrots, onions, bell peppers and celery cleaned and chopped in containers in the fridge. This sure cuts down on the time to make a meal. If you keep carrots, celery, onions, bell peppers and mushrooms on hand, it is amazing what can be created in the kitchen!

To make this gastronomic pleasure, you need to dice:

• 2 cups onion
• 1 cup carrots
• 2 cups celery
• 1 cup red bell pepper
• 3 cups potato

All measurements are approximate. (it's baking that is more scientific :) )

Prepare or have ready:

• olive oil
• butter or margarine
• 1/2 teaspoon hot chili flakes (optional)
• 1 teaspoon essence (Emeril Lagasse had his recipe for this spice blend on line years ago so I make a batch often and use it in everything....it's so versatile - a great gift also!)
  
• 1 teaspoon crushed garlic (dried flakes work)
• 2 bay leaves (pick these out before serving the soup)
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• 1 tablespoon chopped fresh basil (I keep frozen cubes of basil from my garden for such use)
• dash salt
• fresh ground black pepper

You also need:

• 2 pounds frozen fish fillets (I had sole fillets. Any left over cooked salmon can also be used up in this soup.)
• 1 can of corn niblets (or peaches and cream variety)
• 2 cups white wine (my pantry had chardonnay)
• 4 cups skim milk (or if not watching calories - use cream or whole milk)
• 2 ounces of shredded cheddar cheese (optional)

First, heat a cast iron frying pan and add a drizzle of olive oil. Bless with a generous pinch of red chili flakes, and then add a tablespoon of margarine, the onions, essence and garlic. Cook, stirring occasionally until the onions are transparent.















Transfer the onions into a heavy soup pot or dutch oven. In the frying pan, add a drizzle of olive oil and some margarine to cook the celery, carrots, and bell pepper until tender. When these are done, add them to the soup pot.















Turn on the soup pot, pour the white wine over the vegetables, bring to a boil and add the potatoes, bay leaves, and thyme, parsley, and basil. Season lightly with pepper and salt.















Simmer on medium heat, covered, for about 20 minutes or until the potatoes can be pierced with a fork. Stir occasionally to avoid scorching (and to entice the current residents)


Once the potatoes are cooked, break up the fish fillets into chunks, if they haven't already done so on their own.



Add the milk or cream or combination thereof and heat through. Do not allow to boil as the soup will separate and not look so appetizing ( it will still be tasty)

Serve in a generous bowl, topping with a sprinkle of parsley and fresh ground black pepper:















Very tasty with a nice lingering finish....one bowl is never enough!

Enjoy!