Red Pepper Fish Chowder



The Autumn Equinox has descended upon us with full furry. As I write, a cold rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!) But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner:

Red Pepper Fish Chowder

Ingredients

• 3 tablespoons olive oil
• 2 red onions, minced
• 1/2 pound button mushrooms, sliced
• 2 large red bell peppers, seeded and diced
• 2 cans chicken broth
• 1 pound new potatoes, scrubbed and diced (do not peel)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 cup sour cream (not the non-fat variety)
• 1 1/2 pounds white fish (such as cod or halibut)
• 1 tablespoon lemon juice
• 1/2 cup parsley, minced (optional)

Instructions

1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, mushrooms, and red peppers. Saute until the vegetables are tender, about 5 minutes.
2. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook until potatoes are tender, about 15 minutes.
3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
4. Add the fish and simmer 5 minutes more or until fish is cooked. Stir in lemon juice. Ladel chowder into bowls and garnish with chopped parsley.

Photo Credit: Image by Jack Hernandez from Pixabay