Ingredients
Base
- 3 quarts water
- 1/2 cup oatmeal
- 1/4 cup Seaweed Soup Mix
- 1 bay leaf
Other
- 1/2 cup Dulse dry
- 3 medium potatoes, large cubes
- 2 carrots sliced in half moons
- 1/2 cup turnip or rutabaga
- 2 tsp salt
- olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 ribs celery sliced
- 1/2 tsp Thyme
- 1/2 lb fish (haddock, salmon, cod, hake, or pollock) in small cubes
- 1/2 cup Chopped parsley chopped
- freshly ground black pepper
- 1 cup cut corn, fresh or frozen (for vegan chowder)
Servings:
Instructions
- In a large soup pot, combine 3 quarts of water with the oatmeal, Soup Mix and bay leaf. Bring to a boil, uncovered, and reduce heat to a simmer. Allow to cook gently for half an hour while you are preparing the vegetables.
- Cut up the potatoes, carrots and turnip or rutabaga and add to the simmering soup base. Add the salt.
- In a frying pan, heat 2 Tbsp olive oil over medium heat and sauté the onion, garlic and celery with thyme until the onion is soft. Stir this mixture into the soup base. Simmer the soup until the root vegetables are tender. Add cubes of fish, return to a simmer and cook 5 more minutes until fish is flaky and cooked through. (Substitute corn for a vegan chowder.) Just before serving, add the chopped parsley and a few generous grindings of pepper. Taste for salt and add more if needed.
- On the second day, try adding more parsley or chopped kale greens when you reheat the chowder. Green it up! This will taste even better than it did the first day!
Recipe Notes
*You may substitute Soup Mix with Dulse for the regular Soup Mix in
this recipe. Then you may omit the additional ½ cup of dulse if desired.
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