How many soups are out there and since when have we even cared? Let’s just make a tasty fish chowder and let the world take care of the rest!

As I recently have some time, I was looking on the internet a few days ago. Attempting to find new, challenging ideas, inspiring dishes that We have never used before, to delight my family with. Hunting for quite some time yet couldn’t discover too many interesting stuff. Right before I wanted to give up on it, I came across this delightful and simple treat simply by chance. It seemed so scrumptious on its image, it required quick actions.

It was not difficult to imagine just how it’s made, how it tastes and just how much boyfriend is going to want it. Mind you, it is rather simple to please him when it comes to puddings. Anyways, I got into the webpage: Suncakemom and used the step by step instuctions that were coupled with superb shots of the operation. It really makes life much easier. I could imagine that it’s a slight hassle to take snap shots in the midst of cooking in the kitchen as you may usually have sticky hands thus i really appreciate the hard work she put in to make this blogpost .

With that said I am inspired presenting my very own formulas in the same way. Many thanks the thought.

I was tweaking the original formula to make it for the taste of my loved ones. Need to tell you it had been an awesome success. They enjoyed the flavor, the structure and enjoyed having a treat such as this during a hectic week. They ultimately wanted lots more, more and more. Thus the next time I am not going to make the same mistake. I am likely to multiply the quantity .

This Fish Chowder Recipe was first posted on Suncakemom.

Gut and clean the fish.

Remove the head and the bones as much as it is possible then slice up the fish fillets.

Rinse the head and bones then add them to a pot of water.

Bring it to boil then simmer until the meat separates from the bones for about 30 minutes.

With an immersion blender, or puree the fish and the bones as much as possible.

Run the fish stock through a sieve to remove remaining fish bones. Scrape through as much fish as possible. This is a rather ungrateful part, even if we have a special equipment to make it easier.

Melt butter in a frying pan then saute the diced onion, carrot, celery and salt on high heat until the onion gets a glassy translucent look for about 5 minutes.

Reduce the heat then slowly fry the vegetables until they caramelize for about 15 minutes.

Increase the heat then add the optional vegetables and the fish chunks.

Stir fry for about 3 – 5 minutes. (If frozen vegetables are used more time is needed but not for the fish.)

Add the fish stock and cream then bring it to boil. Take it off heat, let it cool a couple of minutes then serve.