A favourite comfort food for many people is a hearty soup or chowder. These come in many forms. Some chowders are rich and creamy, some simple and filled with vegetables. Often what encourages cooks to include fish chowder is how simple it is to prepare and how convenient the components will be. It is agreed that including fish in your meal plans on a regular basis is a healthy choice. Here’s one that is quick and easy to try and you can adapt this chowder recipe to your taste and to how healthy you would like it to be.
1 tbs oil (can be any kind of oil- olive, vegetable, canola)
1 onion, chopped. This can be done ahead if you know you’ll be in a hurry.
3 potatoes, diced. If you wash them and leave the peel on, you’ll be adding fibre- your call. Any kind of potato will be okay, but perhaps you can experiment a bit to find your favourite.
2 cups water
1 pound of fresh or frozen fish fillets, cut into bite-size pieces. Here you have lots of choice. It can be done with one kind of fish only (salmon, haddock, or sole, for example), or with a mixture. If you feel daring, you might throw in a few shrimp for variety.
2 cups 2% milk. Here again you will choose how healthy you would like it to be. Some cooks will choose skim milk, others find even 2% not rich enough. So be experimental and see what you like.
1 cup corn kernels. This can be from a can or frozen.
¼ cup chopped fresh parsley. It’s best to have fresh. If you don’t, then use parsley from your spice rack.
¼ tsp of salt (optional) and pepper. If you’re consciously avoiding salt, use a salt substitute and you will probably be fine. Keep in mind that ¼ tsp is not very much. If you like pepper in your chowders, then freshly ground is what you might choose.
In a heavy saucepan, heat the oil over a medium heat. Add onion and cook for about five minutes or until tender. Add potatoes and water. Cover and simmer for about fifteen minutes. Add fish. If fresh, about 2 – 3 minutes should be enough. If frozen, cook for about ten minutes. Stir in milk and corn. Add parsley and seasonings. Makes four servings.
This chowder is delightful served with warm whole wheat bread and a fresh salad, perhaps one with spinach, apple, and pecans. Any garden salad would work well with this dish. A glass of white wine is a pleasant accessory, and light up the candles. Although this recipe is quick and easy, it’s all about the ambiance. Enjoy.