Fish and Vegetable Chowder
Chowders, soups, and stews are some of my go-to meal preparations during the long and cold months of the year. Turn supper on dark and stormy winter nights into something hearty and tasty like this fish and vegetable chowder. It is packed with layers of flavor in every spoonful.
- 1/4 lb bacon, diced
- 2 tbsp neutral oil, such as vegetable or grapeseed
- 2 cups sweet potato, diced
- 1 cup celery, diced
- 1 cup scallions, thinly sliced
- 1 cup button or cremini mushrooms, diced
- 1 tbsp fresh ginger, grated
- 1 cup light cream or half and half
- 1/4 tsp turmeric
- 1/2 tsp ground star anise (optional)
- 2 cups Swiss chard leaves, torn into bite sized pieces*
- 1 tbsp fresh thyme leaves
- 1 1/4 lb fresh haddock, cut into bite sized pieces
- In a soup pot, cook the bacon until brown and crispy. Transfer the bacon with a slotted spoon to a bowl and set aside, In the drippings cook the sweet potatoes and celery until they soften, about 5 minutes. Stir in the scallions and mushrooms and continue cooking until the scallions and mushrooms soften, Stir in the ginger. Season the mixture with salt and pepper.
- In a bowl combine the evaporated milk, light cream, turmeric and star anise if using. Pour the liquid into the soup pot; add the Swiss chard and stir to combine ingredients, cover pot, reduce heat to low and cook for 10 minutes. Uncover pot, add the fish pieces and stir gently. Cover the pot and cook over low heat just until the fish turns milky white and easily flakes. Season to taste if needed.
- Serve hot in bowls and sprinkle each with some of the bacon and fresh thyme.
- *Note : 1/2 cup diced Swiss chard stems sauteed in a little olive oil makes a nice garnish for the chowder
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