• 2 tbsp. grass-fed butter
  • 1 tbsp. olive oil
  • 2 onions, peeled and diced
  • 3-4 celery stalks, diced
  • 1 & 1/2 tsp. Old Bay Seasoning
  • 1/4 tsp. smoked paprika
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 1/4 cup Mirin or white wine
  • 1 & 1/2 tsp. sea salt
  • 4 cups fish stock or water
  • 4 medium sized potatoes, peeled and chopped into 1-2 inch pieces
  • 1/2 – 3/4 lb white meat fish (cod, scrod, haddock), cut into 2 inch pieces
  • 1/4 cup cream or half and half
  • 2 tbsp. freshly minced parsley

In a soup pot, saute onion in butter and olive oil for 2-3 minutes. Add celery, old bay and smoked paprika and sauté additional 2-3 minutes. Add bay leaf, thyme, Mirin, sea salt, fish stock and potatoes. Bring to a boil. Cover and lower heat to simmer for 10-12 minutes or until potato softens. With a slotted spoon remove half the vegetables (onion, celery, potatoes) and puree in a food processor or blender. Add pureed veggies back into the pot with the fish. Cook on medium heat for 2-3 minutes. Lower the heat back down to a simmer. Add the cream or half and half. Do NOT bring the chowder back up to a boil after adding the cream otherwise it might curdle. Adjust seasoning if needed and garnish with parsley.