If you are from New England, you might have your own fish chowder recipe! Even I have two versions of the soup since I moved here more than a year ago! Now I am going to share the one which has leek in it! All the ingredients in the soup sound so good, so you can’t get a bad result from them.
This soup is mostly known as Clam Chowder and it is made with clam juice or with the clam itself! I don’t know how to cook or handle a clam. I prefer fish! Cod fish could be the best choice for the recipe but you can also use haddock fish. While writing this paragraph, I realized I am trying to explain Clam Chowder to people live far away. If you live in New England already and someone describes ‘chowdah’ you may feel awkward. Because Clam Chowder is a traditional classical New England soup!
The color of my soup is green because of the green leafs of leek and kale! You can omit those ingredients. They are not really supposed to be part of the soup. I add them to make soup more nutritious for my son.
My son loves this soup too. He is two years old now. I always trust babies taste 🙂
Ingredients: 2 leeks, 3 potatoes, 1 celery stalk, 1 kale leaf, 2 garlics, 1/4 cup olive oil, 1/2 or 3/4 cup heavy whipped cream, 1 fillet cod fish, 1 1/2 teaspoon salt, 1 teaspoon thyme, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 bay leaf, 3 cups hot water
- Wash the leeks very well. Chop up the leek into small size with celery, garlic, kale.
- Put the vegetables into a pan with olive oil. Cook the vegetables for 4 mins.
- Add chopped potatoes and hot water.
- While bringing them to boil, add all the spices.
- When the potatoes are soft, take the bay leaf out, mix the soup with hand blender.
- Add the fish. Let it cook in the soup. In a few minutes it will be separated into the small parts.
- Add the cream. Cook a little more!
- Then it is ready.