I have enjoyed every minute of this blog-venture. Except the time of course when I read over half my posts and discovered my horrid grammar, my lack of word use, and well, my absence in personality. Which actually hasn't changed much, but I'm working on it.
I determined that writing should feel natural (duh) and I shouldn't feel lost for words, or lack of in my case. I should write as if I'm writing to my best friend. Although if I were writing to my best friend you would probably see words like, "friggidy frick frick" and "Fo shiz". Or maybe "son-of-a-biscuit-eater". Ya I know; I'll try to leave those out in the future.
Anyhow, all I'm trying to say is I'm proud of my site and the much needed blossoming I've done thus far. I'm also tickled- to- no- get- out (oops, that one snuck in there) to have met so many great bloggers. Some have inspired me far beyond food but just as equal I have come to admire and respect all the amazing talented home and professional chefs. It's a wonderful thing.
You are wonderful people.
So without further due.........
I present to you...........
A recipe first.
I'll leave out the step by step process since I know how anxious you all are to see your potential prize. And I'm certain that most of you can read a recipe and follow the directions. However, I must show you the trick in which makes this soup so velvety and merit the "Chowder" title.
1 pound fresh wild Halibut, cut in 1 inch cubes
1 cup chopped onion
1 cup diced carrots
1/2 cup diced celery (I include the leaves)
3 garlic cloves, minced
3 potatoes, peeled and cut in 1 inch cubes
4 Tb olive oil
6 cups low sodium organic chicken broth
8 oz stewed tomatoes chopped
1 1/2 cups nonfat milk (organic)
2 oz of 1/3 less fat cream cheese (organic)
1/4 cup half and half (organic)
1 cup frozen corn
handful fresh parsley
1/4-1/2 tsp cayenne pepper
salt and pepper
Sharp cheddar cheese
In large dutch oven (or large stock pot) heat 4 Tb olive oil. Add onion, carrots, celery, garlic, and potatoes. Season with salt and pepper. Saute for 10 minutes just until veggies start to soften. Add tomatoes, chicken broth, and cayenne. Bring to a boil, cover and reduce heat to simmer about 10 minutes. When veggies are tender take immersion blender and blend just until mixture slightly thickens. You still want texture in this chowder so don't overdo it. Add Halibut and simmer another 10 minutes until fish is firm but no longer pink in center. Add corn, cream cheese, half and half, and cayenne pepper. Keep heat very low until cream cheese is fully incorporated and corn is heated through. Don't bring to a boil. Season with salt and pepper to your liking, add any of your favorite chowder toppings and dig in.