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Fish Chowder Made Easy…

November 16, 2014



EVOO for sautéing2 cups roughly chopped orange bell pepper

4 cups chopped cooked cauliflower

4 fresh mushrooms, chopped

3 cups cooked cod, chopped or pulled (any white mild fish)

4 cups chicken stock (more if you like it soupy)

2 cups of milk

¼ cup apple cider vinegar (no sherry)

1 tablespoon MSS

Salt to taste

Ground black pepper to taste

1 tablespoon butter

A splash of lemon juice


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In a large stockpot drop in the EVOO, then add all of the veggies and sauté over medium heat until tender. Add chicken stock and simmer for 10 minutes. Add fish, and simmer another 10 minutes.


Add half of the milk and apple cider vinegar (ACV). I used ACV because I was short on sherry and ACV is a very good replacement. The hint to using ACV is to use half the amount of what is called for when using sherry. Allow the chowder to come to a boil, turn the heat down and add the remaining milk and stir.   Season your pot to taste with salt and pepper. Drop in the butter and lemon juice and turn the heat to the lowest notch on the stove. Remember to stir well before serving and enjoy.



This is the time of year when I really love being in the kitchen and today I was putting together my cookie dough for the holidays to come when my best bud asked about the fish chowder I had promised the previous day. I used the ingredients, above, rather than the usual ingredients for a reason. I cannot have carrots, usually an ingredient in fish chowder. Therefore, I used the orange bell pepper for flavor and color. Cauliflower was the replacement for potato, and this made the chowder a little more heart healthy. Most chowder calls for heavy cream and/or condensed milk. I used skim milk from a large plastic jug and I also used only one tablespoon of butter and a splash of lemon juice that I added to the chowder at the very end. Also, you can finish this chowder with a sprinkle of sea salt.

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