This week we are featuring a spiced up fish chowder that is perfect for the cooler autumn weather. Guest blogger Reesa at Momma Lew’s blog brings you one of her favorite fall recipes for a simple and healthy chowder dish.
Since harvest time is right now, fresh vegetables are abundant at farmer’s markets and stores. For her chowder she uses blackfish, but says that any thick, flaky fish will work just as well.
Fish chowder recipe
First make the broth. Puree approximately 2 cups of chicken broth (I use homemade for added flavor) with Adobo Chipotle Peppers. This is really up to YOU and YOUR preferences. I use about 2 tbsp. full and then save the rest in the freezer for the next time I make the soup. My husband always says when I make it this way it has “just enough heat” for him. So if you like things SPICY, add more! Now you have spicy chicken broth!
Next dice up ½ large onion, 2-3 carrots and a large celery stalk. Then cook in a 2tbs. olive oil until translucent in a large stockpot.
Now add the chipotle chicken broth.
Next dice up 6 red bliss potatoes and add to the pot.
Cut the corn off of two ears of corn (we love the bi-color from the farm stand) and add to the pot.
Add two more cups of chicken broth.
While this simmers, bake your fish
Place about 1 lb. of fresh fish on a large baking sheet.
Pour 1-2 tbsp. of olive oil over the fish.
Squeeze the juice of ½ lime on the fish
Add your seasonings, salt, pepper to taste and then 1 tbsp. chili powder, ½ tbsp. paprika, ½ tbsp. cilantro.
Flake your fish into your soup pot.
Simmer all the flavors and meld together.
Serve with some delicious corn bread
