FB
Trading Hours: Tuesday, Thursday to Saturday 7 am - 5 pm. Sunday 10 am - 3 pm (select traders).

Spring Fish Chowder

 

Prep Time: 13 mins.

Cook Time: 13 mins.

Total Time: 26 mins.

Serves: 4 people

Cuisine: Side

Skill Level: Easy

 

Ingredients:

  • 2  Tbsp olive oil
  • 1 1/2 Cups (120 grams) leeks, thinly sliced
  • 1 Cup (134 grams) baby carrots, thinly sliced
  • 3 Cups unsalted chicken stock
  • 1/2 Tsp coarse kosher salt
  • 1/2 Tsp black pepper
  • 1 Lb. baby or new potatoes, quartered
  • 1 Cup frozen green peas
  • 1 Lb. cod fillets, cut into bite-sized pieces or a mixture of seafood
  • 1 Cup 2% reduced-fat milk
  • 1/4 Cup all-purpose flour
  • 1/4 Cup fresh chives, chopped

Method:

  • Heat oil in a Dutch oven over medium-high heat. Add leeks and carrots; sauté until leeks start to brown, 4–5 minutes.
  • Add stock, salt, pepper, and potatoes; bring to a boil.
  • Cover, reduce heat to medium, and cook until potatoes are almost tender about 10 minutes.
  • Add peas and cod; cover and cook until fish is done, 4–5 minutes.
  • In a small bowl, whisk together milk and flour.
  • Gradually whisk milk mixture into soup; cook, uncovered, until thickened, about 2 minutes, stirring frequently. Sprinkle with chives.

 

SHOPPING LIST

Kingfisher or Camberwell Seafood:

  • Cod fillet or a mixture of seafood

Nick & Sue’s Deli or Camberwell Market Deli:

  • Olive oil
  • Unsalted chicken stock
  • 2% reduced-fat milk

Camberwell Fruit & Vege:

  • Leeks
  • Baby carrots
  • Baby or new potatoes
  • Fresh chives

Pantry:

  • Coarse kosher salt
  • Black pepper
  • Frozen green peas
  • All-purpose flour