The Pioneer Woman Tasty Kitchen
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Fish Chowder

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Prep:

Cook:

Level: Easy

System:

6

Description

Simple, yet luscious. No expensive ingredients, either!

Ingredients

  • ¼ cups Olive Oil
  • 1 whole Baking Potato, Scrubbed, Peeled, And Cut Into 1/2 Inch Cubes
  • 1 whole Carrot, Finely Chopped
  • ½ whole Medium Onion, Finely Chopped
  • 1 stalk Celery Finely Chopped
  • 1 whole Red Or Green Chili Pepper, Stem And Seeds Removed, Finely Chopped
  • 3 sprigs Fresh Thyme
  • 1 cup Frozen Corn Kernels (or Corn From 1 Ear, Removed From Cob)
  • 4 cups Fish Or Seafood Stock, Plus 2 Cups More (depending On How Brothy You Like Your Soup)
  • 3 whole Fillets Of White Fish, 3 Should Be About 1 Pound Total
  • 1 Tablespoon Cornstarch
  • ½ cups Heavy Cream
  • Salt And Pepper, to taste
  • Chopped Tomato, For Garnish (optional)
  • Crusty Bread, For Serving (optional)

Preparation

Preheat a large soup pot to medium heat. Add the olive oil, potato, and carrot with a sprinkle of salt and pepper. Stir to combine.

After 4 minutes, when the carrot and potato have slightly softened, add the onion, celery, and chili pepper. Stir, and let cook for 3 minutes more until onion begins to turn translucent.

Strip the leaves from the thyme sprigs. Add the thyme leaves and corn to the vegetable mixture. Stir to combine. The vegetables should be sizzling but not browning too quickly.

Pour seafood stock over the vegetables, adding enough to cover the veggies by 1 inch. Cover the pot and bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potato is very tender.

When veggies are cooked through, add fish fillets (mine were frozen and the soup worked out perfectly) to the broth. Increase the heat to medium and cover the pot again. Cook until the fish is cooked through, about 5 minutes for thawed fish, 10-15 for frozen, depending on the thickness of your fish.

When the fish is cooked through, use a spoon to break it into pieces to distribute throughout the soup.

Combine the cornstarch with 1/2 cup of additional stock. Stir well, and add to the soup. Increase the heat to allow the soup to boil.

Stir in the heavy cream. Taste the soup, and add more salt and pepper if you’d like. If the soup is very thick, add more seafood stock to bring the soup to a consistency that you prefer.

Serve the soup with fresh tomato, extra thyme leaves, and crusty bread.

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