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