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This rich chowder combines pieces of tender monkfish with celery, onions, bell peppers, and corn. If you want to make this chowder dairy-free then use soymilk instead of regular whole milk.
- 4 Stalks Celery (Chopped)
- 1 Large Red Bell Pepper (Seeded & Chopped)
- 1 Medium Yellow Onion (Chopped)
- 3 Tablespoons Olive Oil
- 1 Cup Chicken Broth or Fish Stock
- 1/3 Cup Unbleached Flour
- 6 1/2 Cups Whole Milk
- 5 Medium Red Potatoes (Cut Into Small Cubes)
- 1 Tablespoon Fresh Thyme (Finely Chopped)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Smoked Paprika
- 1 Pound Monkfish Fillets (Cut Into 1 Inch Pieces)
- 1 Cup Corn
- 1/4 Cup Fresh Parsley (Finely Chopped)
- 6 Pieces Cooked Bacon For Garnish (Crumbled)
- Reserve a bit of red bell pepper and corn for garnish.
- Heat olive oil in large-size heavy pot over a medium-high heat. Add chopped celery, bell peppers, and onions. Cook, stirring occasionally, for 8 minutes until golden brown.
- Add broth and cook, scraping up any browned bits, for 3 minutes. Add flour and cook, stirring often, for 1 minute. Whisk in milk. Stir in potatoes, thyme, kosher salt, pepper, and smoked paprika. Bring just to a boil.
- Turn down heat to medium-low. Partially cover and simmer for 20 minutes. You will want the potatoes to be tender.
- Add monkfish and corn. Cook for 8 minutes until fish is just cooked through. Stir in parsley.
- Remove from heat and ladle into bowls. Garnish with bacon, corn, and red bell pepper.
- Serves 6
- “Work With What You Got”
- © Victoria Hart Glavin