Cooking With Suzanne: Homemade Fish Chowder

As you may know, I like to experiment with recipes and I like to use ingredients that I already have in my kitchen when I'm foraging for something to eat. So this post is about an experimental fish chowder that is gluten free and dairy free. I started with some leftover cod fillets that I had in my freezer.

Actually, I started with my favorite deep skillet and some organic olive oil. I thawed the fish mostly, washed them and placed them in the skillet that was heating up with the olive oil. I chopped about a third of an onion and about a third of a red sweet pepper. I added some pink salt, fresh ground pepper and sage.

I let all that simmer on medium for about 20-30 minutes until I could break up the cod fillets and mince them with a fork into a soupy mixture, letting them continue to simmer until the moisture was mostly evaporated but not completely.

While still simmering, I added about 4 tablespoons of tapioca flour, stirring constantly to mix well and thicken the soup. At this point, I added some unsweetened almond milk, enough to make it very soupy and stirred constantly to mix the flour well into what was now looking very much like soup.

Now I added a can of mixed vegetables and about a half can of corn. I like a little more corn that what comes in the mixed vegetables can. I think most chowders have corn. I included the water from the vegetables to add more volume and moisture to the soup. I let this all simmer further for about 15-20 minutes.

Next, I took the following pictures but I honestly haven't tasted it yet...