Michael Howell, chef and owner of Tempest Restaurant in Wolfville, N.S., sent us this recipe for the rich, creamy and delightful chowder that is featured at his restaurant as part of the Taste of Nova Scotia's Chowder Trail. This recipe calls for smoked haddock, but any hot-smoked fish, such as trout or salmon, will work. Garnish with snipped fresh chives, if desired.
- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2012
Ingredients
Method
In large saucepan, heat oil over medium heat; cook chorizo, breaking up with spoon, until no longer pink but not browned, about 10 minutes.Stir in onion, celery and carrot; cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in potatoes, garlic, bay leaves and pepper; cook, stirring, for 1 minute.
Stir in milk, hot pepper sauce and 2 cups water; bring to simmer. Simmer, stirring occasionally, until potatoes are tender, about 10 minutes.
Stir in smoked fish; simmer for 10 minutes. Discard bay leaves.
Nutritional facts Per each of 10 servings: about
- Fibre 1 g
- Sodium 1122 mg
- Sugars 14 g
- Protein 25 g
- Calories 367.0
- Total fat 19 g
- Potassium 776 mg
- Cholesterol 87 mg
- Saturated fat 9 g
- Total carbohydrate 24 g
%RDI
- Iron 8.0
- Folate 11.0
- Calcium 33.0
- Vitamin A 22.0
- Vitamin C 30.0
