Rockfish Chowder (Aka Rock Chowder)
Ingredients
- 1 large onion (chopped) ⓘ
- 1 stalk celery (chopped) ⓘ
- 2 medium potatoes (peeled and cubed) ⓘ
- 1/2 cup white wine
- 4 cups vegetable stock ⓘ
- bay leaf ⓘ
- 1 cup red pepper (1 large cored seeded and chopped) ⓘ
- 1 cup frozen corn or 1 cup fresh corn ⓘ
- 2 lbs rockfish, filets (cubed 3/4 inch)
- 1/2 teaspoon chipotle chile ⓘ
- salt, to taste ⓘ
- fresh ground pepper, to taste ⓘ
- parmesan cheese, to taste ⓘ
- 1/3 cup chopped fresh parsley ⓘ
- 1/4 cup olive oil (or enough to cover the bottom of your pot) ⓘ
Instructions
- in a large soup pot add olive oil just enough to cover the bottom of the pan. Saute onions and celery until soft.
- Add all liquid ingredients, garlic and potatoes.
- Simmer for about 20 minutes or until potatoes are soft.
- Add all remaining ingredients and bring to a simmer for about 5 additional minutes carful not to over cook fish.
- Add parsley last and sprinkle with fresh grated parmesan cheese when serving.
Nutrition & Diet Analysis (per serving)
789
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).