Chipotle Fish Chowder
As the wife to a devoted fisherman for almost a decade now, I have learned to find new ways to cook fresh fish. Fish is so versatile and it’s a delicious way to eat healthy. You can almost always find fresh fish in our freezer – fluke, black fish, and stripers are just some of the different types we catch here in New Jersey. I find that using the Foodsaver is the best way to keep them fresh for an extended amount of time.
This is a super simple recipe to make and it’s a favorite of mine in the Fall, since that is when Blackfish can be found in the waters. Of course, if you do not have access to blackfish, any thick, flaky fish will do. What makes this recipe even better is the fact that since it is the early fall, I can still get my produce at the local farm stand.
First things first, make the broth.
- Puree approximately 2 cups of chicken broth (I use homemade for added flavor) with Adobo Chipotle Peppers. This is really up to YOU and YOUR preferences. I use about 2 tbps full and then save the rest in the freezer for the next time I make the soup. My husband always says when I make it this way it has “just enough heat” for him. So if you like things SPICY, add more! Now you have spicy chicken broth!
- Dice up 1/2 large onion, 2-3 carrots and a large celery stalk. Cook in a 2tbsp olive oil until translucent in a large stockpot.
- Add chipotle chicken broth.
- Dice up 6 red bliss potatoes and add to the pot.
- Cut the corn off of 2 ears of corn (we love the bicolor from our farm stand) and add to the pot.
- Add 2 more cups of chicken broth.
While this simmers, bake your fish. The recipe I use here is very similar to my Fish Taco recipe here.
- Place about 1lb of fresh fish on a large baking sheet.
- Pour 1-2tbsp of olive oil over the fish.
- Squeeze the juice of 1/2 lime on the fish.
- Add your seasonings! salt, pepper to taste and then: 1tbsp chili powder, 1/2 tbsp paprika, 1/2 tbsp cilantro.
- Bake for 25-30 mins at 350 degrees until the fish is white and flaky.
- Flake the fish into your soup pot.
- Simmer so all of the flavors meld together.
I love to serve this recipe with some delicious corn bread.