Smoked-Haddock Chowder |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons (1/4 stick) butter | 2 tablespoons olive oil | 3 onions, chopped (about 4 cups) |
| 2-1/4 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces | 6 cups vegetable broth | 1 bouquet garni (2 parsley sprigs, 2 thyme sprigs, 1 bay leaf, and 1 celery stalk with leaves, tied together) |
| 10 ounces smoked haddock, trout, or whitefish, skinned, boned, flaked | 2/3 cup whipping cream | 1/4 cup chopped fresh chives |
| 1 | Melt butter with olive oil in heavy medium pot over medium-high heat. Add onions and saute 5 minutes. Add potatoes, vegetable broth, and bouquet garni; bring to boil. Reduce heat and simmer 45 minutes. |
| 2 | Discard bouquet garni. Using potato masher, coarsely mash potatoes in soup. Add smoked fish and simmer 10 minutes. Add cream and chives and stir to heat through. Season to taste with salt and pepper. Ladle soup into bowls and serve. |