How-ya-like-it Halibut Chowder

How-ya-like-it Halibut Chowder

  • 1/2 pound bacon
  • 2 cups cubed ham (optional)
  • 1 onion, diced
  • 2 ribs celery, diced
  • 6 potatoes, pealed and cubed
  • 1 carrot, shredded (optional)
  • 2 cups unsweetened coconut milk beverage
  • 4 cups chicken broth
  • 1/2-1 cup white wine
  • 2 bay leaves
  • 2 tsp granulated garlic
  • 1 tsp dill weed
  • 1 tsp paprika
  • 1/8 tsp cayenne (to taste)
  • salt and pepper to taste
  • 2 tablespoons potato flour
  • 2 pounds of halibut or other fish
  • 2 cups broccoli, steamed
  • parsley

Preheat oven to 400°. Lay bacon flat on baking sheet. Bake for 15 minutes or until it is done to your preference. Set bacon aside, use 1-2 tablespoons of drippings to saute onion and celery in a large pot. When the onion is translucent stir in the chicken broth, milk and wine. Add potatoes, carrots and spices. Bring to a simmer, cook for 20 minutes or until potatoes are cooked through. While soup is cooking put halibut skin side down in a baking dish. season with salt and pepper. Bake at 400° for 20 minutes or until fish flakes. Back to the soup- stir in potato flour, don’t be too worried about lumps, just keep stirring. Make sure to taste the soup and see if it needs more salt or spices. Serve soup with broccoli and halibut arranged on top. Sprinkle with parsley.

 

One of my children loves fish and broccoli, the other child acts as if I’m trying to kill her when I even mention fish. Serving chowder this way means that my husband can have as much fish as he wants and the children can have theirs on the side if they want. I also like that I don’t have to skin the fish first. Baking is the easiest way to make fish. AND I only cook bacon in the oven. I got so tired of fat popping on me that I decided to never make bacon on the stove again. I made this soup in the crock pot. So, I didn’t saute the veggies, I  just dumped everything in the pot and turned it on. About an hour before dinner, I turned on the oven and cooked the bacon. Then I baked the fish. While the fish was cooking I prepped the broccoli and set it to steam. I added the potato flour last. It sounds like a lot of work when I write it all out, but it was really easy.

I love the way the wine and spices compliment the fish in this recipe. If I could order chowder in a restaurant, this is the way I would want it to taste. So yummy served with sourdough bread.

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Mexican Veggie Soup

I bought my first package of “Veggie Ground”…um…meat? product?…fake hamburger. Yves Veggie Cuisine. I am not a fan of soy. I remember reading several papers about the dangers of soy years ago and I stopped using soy milk. Ask me what those papers were specifically warning against and I will give you a vague answer, possibly involving hormones. Anyway, I was scared enough to not buy another half-gallon of soy milk. But some things, like Tofutti cream cheese taste better to me than other brands I’ve tried. Moderation! Plus, I’m a bit stumped coming up with vegan protein. I can’t seem to eat enough nuts and seeds to get enough protein. And yes, I have read the blogs about people not needing as much protein as “guidelines” tell us we need, but when my hair starts falling out, I’m eating more protein.

I started making this soup a couple of years ago with ground beef. My sweetie loves it! Not sure how the no beef version will go over.  I love it! And if I’m cooking, that’s what matters. It is a great way to get my kids to eat veggies. For some reason I can put just about anything in soup and they will eat it. Unless they have decided that they no longer like soup. In which case, I just give up.

Mexican Veggie Soup

  • 1 package of veggie meat crumbles or 1 lb grass fed ground beef
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 bell pepper, any color, chopped
  • 2 cups carrots, sliced or shredded, what ever you prefer
  • 1 28 oz can crushed tomatoes
  • 6 cups vegetable broth (or beef broth)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 2 cups green beans, fresh or frozen
  • 3 cups baby spinach

If you are using beef, brown it first then on to the next step. Saute “meat”, onion, celery and bell pepper in a little olive oil. When the onion is transparent add carrots, crushed tomatoes, broth and seasoning. Bring to a boil and simmer for at least 20 minutes. About 10 minutes before serving stir in the green beans. Right before serving stir in spinach. There have been times that I wanted the spinach just wilted so I filled my bowl with greens and then poured hot soup over the top. OR if my children are being picky I’ll chop the spinach and let it simmer for a couple of minutes in the soup. Greens can be a personal thing.