Fish Chowder

INGREDIENTS

• 2 lbs firm white fish fillet (e.g. Snapper), diced into ½ inch cubes
• 2 tbsp butter
• 1 large red onion, finely diced
• 6-8 cloves garlic, minced
• 3 stalks celery, finely diced
• 3 small red potatoes, finely diced
• 2 carrots, diced
• 1 cup sweet corn
• 2 tsp smoked paprika
• ½ tsp cayenne (adjust to taste)
• 1 ½ tsp black pepper
• 1 bay leaf
• ½ tsp kosher salt (adjust to taste)
• 6 cups stock (vegetable or chicken)
• 1 cup heavy cream (divided)

ROUX INGREDIENTS

• 2 tbsp butter
• ¼ cup flour

GARNISH

• Crackers or bread
• Fresh thyme leaves
• Micro watercress
• Green onions or chives

INSTRUCTIONS

1. Ensure all vegetables are diced uniformly. Be cautious with salt addition initially, as the stock contains salt.
2. In a large stockpot, melt butter over medium heat. Sauté spices, onions, garlic, and celery until tender.
3. Incorporate salt, bay leaf, stock, potatoes, and carrots; let it simmer for about 12 minutes or until the vegetables are tender.
4. In a separate saucepan, melt butter over medium heat for the roux. Whisk in flour until smooth, followed by ½ cup of heavy cream, stirring continually until it’s thick and smooth.
5. Gradually add the roux to the vegetable mixture, whisking continuously. Taste and adjust salt and spices as needed and remove the bay leaf.
6. Introduce fish and corn to the pot and let it simmer for an additional 10 minutes. Pour in the remaining heavy cream. If the chowder is too thick, add up to 1/2 a cup more stock and cook for an additional minute before removing it from the heat.
7. Serve your delightful chowder adorned with a sprinkle of fresh thyme, chives, crackers, and fresh micro watercress.