Cold weather like the low temps that have blown in overnight call for SOUP! This one is warm and luscious, easy to make and to enjoy. Most fish chowders are full of cream…not this one! We’ve amped up the veggies and use oat milk and a little whole wheat flour to make this chowder delicious – adding lots of flavorful ingredients and none of those that will weigh us down.

Bright and citrusy dill is our garnish for this rich soup. It isn’t just for flavor but also packs a nutrition punch.  Fresh dill is a very low-calorie, zingy herb that is a good source of Vitamin C, Vitamin A, and manganese. Furthermore, dill provides small amounts of calcium, copper, and potassium with each sprinkle on your food. The more dill, the more health benefits!

Creamy Fish Chowder

• 3 TB Extra Virgin Olive Oil
• 1 Cup Chopped Red Onion
• 1 Cup Chopped Celery
• 1 Cup Chopped Red Pepper
• ½ Cup Whole Wheat Flour
• 1 TB Worcestershire Sauce
• 1 Tsp Old Bay Seasoning, regular or hot
• ¼ Tsp Sea Salt
• ¼ Tsp Freshly Ground Pepper
• 4 Cups *Fish or Seafood Stock
• 1 Cup Oat Milk
• 2 Cups Chopped Small Red Potatoes
• 1 Cup Frozen Corn, Defrosted
• 1 LB White Fish like Cod, Haddock, Amberjack, in 1-inch pieces
• Chopped Fresh Dill and Chopped Grape Tomatoes for garnish
• Lemon Wedges for the table

Step One

Heat oil in a large pot over medium heat. Add onion, celery and red pepper and sauté until softened and beginning to brown, about 8 to 10 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a simmer, stirring constantly.

Step Two

Stir in potatoes and corn; bring back to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, about 15 minutes.

Step Three

Add fish and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes.

*You can easily make your own seafood stock by saving your shrimp shells in the freezer until you have a gallon ziplock bag full. Add them to 5 cups of your homemade stock and bring to a boil, turn down to a simmer and simmer for 10 minutes. It doesn’t take long to get all the briny flavor of the shells. Strain out the shells and you have seafood stock!