Fish Chowder

Fish chowder

Gluten free, dairy free (cow’s milk), corn free, soy free

Ingredients and instructions

  • 2 cups potatoes – diced
  • 1 cup onion – chopped
  • ½C celery – minced
  • 1C water
  • Cook together for 5 minutes
  • 2 cups broccoli chopped

Add and continue to cook for 5-­‐10 min

  • 3C rice milk or almond milk (will require more seasoning)
  • 3C chicken broth (or vegetable broth)
  • 1t Annie’s Worcestershire sauce
  • Sea salt and ground pepper to taste

Add and heat to boiling

  • 1C milk (rice or almond)
  • 1/3C gluten free flour
  • 1T arrowroot powder

Whisk together into a slurry in a small bowl. Stir into the soup and cook until just thickened, turn off heat.

Options to add:

  • Fish of your choice: clams, whitefish, perch, oysters, shrimp, salmon) add at the last step and cook until done

Other options:

  • Thyme, bay leaf or marjoram (to taste)
  • Cheese: goat cheese

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