- 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, chicken stock or water
- 4 medium-sized potatoes, peeled and chopped into bite-sized pieces
- 1 lb white meat fish (cod, scrod, haddock), cut into 2-3 inch pieces
- 1/4-1/2 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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