Herbed Fish Chowder
Herbed Fish Chowder is a creamy and hearty soup that captures the delicate flavors of whitefish or cod, complemented by the rich taste of half & half cream. Enhanced with a blend of chosen herbs and seasonings, including a smoky undertone from the M-K Hickory Smoke Seasoning, this chowder offers a symphony of flavors in every spoonful. It’s the perfect dish to warm up with on a chilly day or when you’re in the mood for a comforting, savory treat. Serve it with crusty bread for a complete meal that celebrates the essence of the sea.
Ingredients
- 1 lb. Whitefish or Cod, cubed
- 2 c. Potatoes, cubed
- 3 c. Water
- 1/2 tsp. Salt
- 1 T. M-K Granulated Onion
- 1/4 tsp. M-K Granulated Black Pepper
- 1/4 tsp. M-K Ground Celery Seed
- 2 c. Half and Half Cream
- 2 tsp. M-K Hickory Smoke Seasoning
- 1 T. Butter or Margarine
- 1/4 tsp. M-K Ground Rosemary
Directions
- In a 3-quart saucepan, combine cubed fish, potatoes, water, salt, M-K Granulated Onion, M-K Granulated Black Pepper, and M-K Ground Celery Seed.
- Let the mixture simmer until the potatoes are tender.
- Stir in the half & half cream, M-K Hickory Smoke Seasoning, and butter or margarine.
- Heat the mixture until it reaches the boiling point but do not let it boil.
- Finish the chowder by sprinkling M-K Ground Rosemary on top before serving.
