3 tablespoons vegetable oil
½ cup chopped yellow onion
½ cup chopped celery
½ cup chopped carrots
1 ½ cups cubed red potatoes, skin-on
2 cups chicken broth
1 (14.75 ounce) can cream style corn
¾ teaspoon black pepper
1 (16 ounce) package frozen cod fillets,
thawed
1 cup half & half
1 tablespoon chopped fresh thyme
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| Veggiessssss |
In a large saucepan or Dutch oven, heat oil over
medium-high heat. Add onion, celery and carrots; saute until onions are
translucent (about 3-5 minutes).
Add in potatoes, chicken broth, cream corn and pepper;
bring to a boil. Reduce heat and place fish fillets in chowder.
Simmer stirring occasionally, until potatoes are tender
(about 15 minutes).
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| This looks like it could be a tasty soup all by itself. But wait! It gets better! |
Stir in half & half and thyme; bring back to a boil.
Reduce heat and simmer 5 minutes longer. Salt and pepper to taste.
Note: The fish fillets will break apart during the
cooking process leaving nice chunks of fish.
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| The joy of a hot bowl of soup. |
My Rating: 4/5 "You know what's really good? Chower. Rich and filling and in this case sweet and fishy - all kinds of winning going on here. If you're starting to feel the duldrums, warm your spirit with this!"
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