food amongst family and friends

Grampie’s Fish Chowder February 23, 2011

Filed under: Mains,Soups — blisteringlydrunk @ 12:52 pm
Tags: , ,

About the time my Dad turned 60 he decided he should learn how to cook. As kids, whenever my Mom went away, we ate a steady diet of hot dogs (BBQ’d) and Kraft Dinner. He did slowly branch out, and he was always in charge of the barbeque, but a whole meal from scratch was well beyond him. So, being a lover of all things from the ocean and an avid fisherman, he settled on fish chowder as a great way to learn to cook. This recipe, borrowed and barely adapted from the Best of Bridge Trump! has become his crowning glory (and one year later, still the only recipe in his repertoire). It’s full of fish and potatoes, onions and peppers, and has a wonderful richness to it that belies it’s overall good-for-you-ness. This one deserves to be memorialized.

2 each, onions and red peppers, very finely diced (I did mine in the food processor, but Dad prefers his Slap-Chop)

3 cups mushrooms, sliced

2 Tbsp butter

1 Tbsp lemon juice

1, 900ml box of chicken broth

4 medium potatoes, cubed

2 Tbsp each, cornstarch and water

1 lb white fish, cut into bite sized peices (Halibut is probably best as it stays together so nicely, but I had some nice wild Pacific cod, so I used that, and it worked beautifully. Scallops and prawns are also lovely if you are in the mood for shellfish, as would be mussels, I imagine. Go where your tastebuds take you.)

1/2 cup chopped, fresh parsley

1/2 cup white wine

1 cup fat free sour cream

salt and pepper to taste

1. Saute onions, peppers, and mushrooms in the butter until onions are translucent.

2. Add lemon Juice, chicken broth, and potatoes, bringing to a boil and then simmering until potatoes are tender, approx. 10 min.

3. Mix the cornstarch and water until smooth, then add to the still boiling soup.

4.  Add the fish, parsley, and wine. Cover and simmer just until the fish flakes, about 5 mins, depending on your fish and the size of chunks. Stir in sour cream and season to taste with salt and pepper (I found salt unnecessary).

Enjoy with a nice crusty bread for sopping up the deliciousness in the bottom of your bowl!

Thanks Dad!


One Response to “Grampie’s Fish Chowder”

  1. Grampie’s famous! I feel the need to point out that he has one more recipe: beer battered fish…stay tuned!

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