This is not your typical fish chowder, but it’s a hearty ‘Soup for the Soul’ type of soup. I didn’t want to use milk or heavy cream, so I incorporated light sour cream into this soup. It’s packed full of flavours and flaky fish, shrimp and tastes delicious. Great for lunch or dinner and will warm you up on those frgid winter days.
I originally started out cooking a ‘Shrimp and Broccoli’ soup the first day, then added the fish and potatoes the second day for a fish chowder. A great way to stretch your soup…and keep it interesting and appetizing.
It’s so yummy, that you will want seconds!!
10 medium shrimp, cooked
3-4 fillets of sole or tilapia or haddock, chopped into small bite-sized pieces
1 cup broccoli, chopped into pieces
1 carrot, chopped
6 medium mushrooms, chopped
1 stalks celery, chopped
1 onion, chopped
4-6 cups of water
3 chicken bouillion cubes
3 tsp fresh chopped parsley
1 tsp thyme
1 tsp rosemary
1 tsp black pepper
1 tsp chili powder
pinch of cayenne pepper
2 potatoes, chopped small
1/4 cup white wine
1 small container of light sour cream
3 strips of cooked bacon ( one slice for garnish on top )
2 tomatoes, chopped
1 tsp fish sauce ( optional )
2-3 tbsp virgin oil
Add a small amount of oil to a large cooking pot. Heat and then add the chopped carrot, celery, onion and mushrooms and saute for a few minutes till slightly cooked. Add the broccoli along with the water and bring to a medium heat before adding the boullion, herbs and spices.
Add the shrimp and fish and the rest of the ingredients, wine, potatoes and sour cream, tomatoes and bacon. Cook for 30 to 40 minutes until the potatoes are soft.
Serve hot and garnish with bacon bits and parsley. Great with freshly sliced baquette, or rolls.