Winter Fish Chowder

This chowder is an excellent way to bring fish to the table more often and add flavorful variety to the kinds of proteins you can enjoy. Here you’ll find all the best parts of traditional chowder— the creamy consistency and the root vegetables—blended with delicious herbs that enhance the flavors of the fish. Enjoy this with a simple cabbage salad and whole grain bread.

1/4 cup olive oil or butter

2 leeks, rinsed and sliced

4 cloves garlic, minced

2 yams, peeled and diced

4 unpeeled potatoes, diced

4 stalks celery, sliced

1 tablespoon minced fresh basil or 2 teaspoons dried

1 tablespoon minced fresh thyme or 2 teaspoons dried

1 tablespoon minced fresh dill or 2 teaspoons dried

4 cups vegetable or fish stock

11/2 pounds white fish or tilapia, cubed

1/4 cup pastry flour

4 cups milk of your choice

1/2 cup white wine

1 head broccoli, peeled and chopped

2 to 3 cups fresh or frozen corn kernels

2 teaspoons salt

2 teaspoons pepper

• Heat the olive oil in a stockpot and sauté the leeks, garlic, yams, potatoes, celery, basil, thyme, and dill.
• Add the stock and the fish and allow the chowder to simmer, covered, for 10 minutes.
• Add the flour and mix well, then add the milk and simmer for another 10 to 15 minutes.
• Add the wine, broccoli, corn, salt, and pepper.
• If the chowder is too thick for your taste, add up to 2 cups of water, as needed.
• Cover and simmer for about 20 minutes, or until the vegetables are tender and heated through.

SERVES 8 TO 1 2