FISH, CORN, AND SWEET POTATO CHOWDER

Gluten-free|Seafood|Soups and Chowders|Superbly Herby

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

2 cups celery, chopped into ¼” thick pieces

6 cloves garlic, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small yellow or orange bell pepper, chopped

2 cups carrots, peeled and cut into ½” thick slices

3 cups fish or lobster stock (chicken stock can work too in a pinch)

2 cups water

2 teaspoons salt

2 teaspoons black pepper

2 teaspoons Dish off the Block Superbly Herby Spice Blend

3 cups heavy cream

1 large sweet potato, peeled and chopped into 1” cubes

3 cups fresh corn, shucked (or frozen works too in a pinch)

1 ½ pounds haddock filet (or other flaky fish such as snapper, cod, grouper, or salmon)

2 tablespoons fresh parsley, chopped

Instructions

Heat the olive oil in a 6-7 quart Dutch oven or soup pot over medium high heat. Add the onions, celery, garlic, and all of the bell peppers to the pot and cook, stirring frequently for 3 minutes until the veggies begin to soften and are very fragrant.

Add the carrots, stock, water, salt, black pepper, and Superbly Herby seasoning to the pot and stir to combine. Bring to a boil and then reduce to a simmer. Cook for 20-30 minutes, stirring occasionally until the carrots are tender when pierced with the tip of a paring knife.

Add the heavy cream, sweet potatoes, and corn to the pot and bring back to a boil. Reduce again to a simmer and cook for 15-20 minutes more until the sweet potatoes are tender.

Cut the haddock into large pieces (it will fall apart into smaller pieces as it cooks) and add it to the pot. Bring the soup to a low boil and cook, stirring frequently for about 10-15 minutes until the fish is flaky and cooked through. Break the fish into bite size pieces in the soup and add the parsley.

Serve hot, garnished with more parsley and crusty bread on the side for dipping. YUM!