Haddock, Leeks, and Potato Chowder

Recipe: Prep: 1 hour Serves: 2 meals

32oz. (5 fillets) wild Atlantic Haddock - cut into 1 inch pieces

1 large organic leek

5 stalks organic celery - cut into 1/8 inch crescents (2 1/2 cups)

5 medium organic carrots - cut into 1/8 inch rounds (3 cups)

3 lbs. organic potatoes (yellow or red) - cut into 3/4 inch cubes (bite size)

1 cup organic minced fresh dill

1 cup organic chicken stock

1 cup organic cream

2 tbsp. organic extra virgin coconut oil

1 tsp. white pepper

3 tsp. lemon pepper

3 tsp. ground coriander

3/4 tsp. garlic powder

2 1/2 tsp. Himalayan salt

1 tbsp. organic butter - softened

2 tbsp. organic whole wheat flour

Prepare potatoes (do not peel them) and cover with water in a stock

soup pot. Cook until just fork tender.

Saute celery in coconut oil in skillet until just barely tender.

Steam carrots with a little water in skillet until tender.

Clean leek and slice both white and green parts into 1/4 inch

rounds, but keep them separated, as they go into the chowder

at different times.

Once potatoes are done, (you will be using the potato water)

then add the stock, haddock, white part of leeks, carrots, and celery.

Cook until fish is done - approx. 10 minutes.

Then add the green parts of leeks, dill and seasonings. Stir well.

Add cream and then in a small ramekin, combine flour and butter

with a fork and then stir this into the chowder to thicken.

Ladle into serving bowls. Enjoy!

Tip: If the chowder is not as thick as you want, then use more of

the flour and butter combination. This is a great way to thicken

up sauces, soups, and stews easily and quickly without getting lumps.

The Food Snob Corner