Cod Chowder
Ingredients:
2 tbsp Avocado oil (we like this brand)
1.25 lbs Wild Cod, sprinkled with salt, pepper & Old Bay seasoning cut into 1-inch pieces
1 cup yellow onion, diced
1 cup celery, ribs and greens diced
4 scallions, diced
3 cups parsnips, peeled and diced
2 cups green beans, chopped into 1.5 inch pieces
½ cup GF all-purpose flour (I used this Brand)
1 tablespoon Worcestershire sauce
¾ teaspoon reduced-sodium Old Bay seasoning
¼ teaspoon salt
¼ teaspoon ground pepper
4 cups reduced-sodium Vegetable (or seafood) Stock
1 cup Chicken Bone Broth
1 cup whole milk (GrassFed is best)
optional - 1 can organic yellow corn
How to:
Heat avocado oil in a large pot over medium heat. Add onion and celery, cook stirring frequently, until softened and beginning to brown (approx 3 to 6 minutes).
Add flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables, stir and cook for 1 minute to toast.
Add veggie stock and milk; bring to a gentle boil. Then stir in parsnips and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the parsnips are tender, 15-30 minutes.
Add cod and scallions and cook, stirring frequently, until cooked through, another 2 to 4 minutes.
Optional to add a can of drained yellow corn. I did and it added a nice crunch of flavor plus there is something about corn in chowder that my kids always go for. It balanced this meal nicley for sure.
Serve garnished with fresh herbs (dill or parsley would be lovely) or just salt & pepper.
Notes: The Leftovers for this are even better than the first day. Reheat in a glass bowl
modified from
https://www.eatingwell.com/recipe/253050/alaskan-cod-chowder/