Fish Chowder
Posted on May 4, 2015 by Julianna Sauber
3 Comments
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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