Fish Chowder

Ingredients:

• 1 lb white fish: cod/tilapia/walleye

• 1 cup diced carrots

• 1 cup corn

• 1 1/2 cups diced potatoes

• 2 green onions, chopped - separate white and green parts

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• 1 tsp turmeric

• 1/2 tsp chili powder

• 1 tsp Anchovy paste

• 1 tbsp olive oil or butter

• 4 cups vegetable/fish broth or water

• 1/4 cup milk

• salt and pepper to taste

1. In a large soup pot, heat 1 tablespoon olive oil on medium heat.

2. Cook carrots, corn and potatoes, stirring frequently for about 5 minutes.

3. Add white parts of green onion, garlic, seasonings and Anchovy paste. Cook, stirring, for 1 minute.

4. Pour broth or water, bring to a boil, reduce heat and simmer for 10 minutes, or until potatoes and carrots are cooked.

5. Cut fish fillet into chunks and add to soup. Cook 5 minutes.

6. Taste. Add more salt and pepper if necessary.

7. Add milk and allow to heat through - about 2 minutes.

8. Garnish with green parts of green onion. Served with your favorite crusty bread.

Serves: 4

Notes&Tips:

• After cleaning snow for two hours today, I did not want to spend much time nor effort in the kitchen. This is a no fuss recipe. It was perfect with slices of baguette.

• The idea for this chowder came from NY Times Cooking's Sam Sifton. It was one of his no recipe Wednesday's ideas. There was no recipe, you had to wing it. And this was what came together for me. I basically eye-balled all the ingredients, no measuring and also added a few ingredients he didn't mention.

• I had cooked potatoes in the refrigerator, so I diced those and added it when I added the fish. I had some frozen grilled corn and those added a nice sweetish taste to the soup.

• I did not use onions in this recipe. If you do, cook it with the vegetables.

• If you want a more creamy soup, reduce the amount of broth/water and replace it with milk.