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Hearty Fish and Chorizo Sausage Chowder

Hearty Fish and Chorizo Sausage Chowder
Prep Time
15 min
Cook Time
15 min
Yields
8 servings

A warm and filling dish, filled with the flavours of land and sea – Yukon Gold potatoes, chorizo sausage, white fish and clam juice.

Courtesy of Alison Kent

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ingredients

1
Tbsp (15 mL) olive oil
6
oz (175 g) spicy cured chorizo sausage, thinly sliced
2
stalks celery, thinly sliced
1
onion, diced
cup (75 mL) dry white wine (or broth)
4
cup (1 L) sodium-reduced chicken broth
1
bottle (236 mL) clam juice (or 1 cup/250 mL) broth
2
Yukon Gold potatoes, peeled and cut in ¾-inch (4 cm) cubes
½
tsp (2 mL) salt
½
tsp (2 mL) each pepper and dried oregano
1
lb(s) (500 g) boneless, skinless halibut, haddock or cod, cut in 2-inch (5 cm) chunks
1
cup (250 mL) frozen corn, thawed
1
cup (250 mL) Black Diamond Italiano Shredded Cheese
½
cup (125 mL) half-and-half cream
¼
cup (60 mL) chopped fresh parsley
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directions

Step 1

In a large saucepan, heat oil over medium-high heat; fry sausage, celery and onion, stirring often, until vegetables are softened, about 5 minutes. Add wine; cook until liquid has reduced by half, about 1 minute.

Step 2

Stir in broth, clam juice, potatoes, salt, pepper and oregano; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in fish and corn; reduce heat and simmer for 5 minutes.

Step 3

Stir in half of the cheese, the cream and half of the parsley until heated through and cheese has melted. Ladle into bowls; sprinkle with remaining cheese and parsley.

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