Simply Satisfying – Fish Chowder

fish chowderThis recipe came about while on a camping trip to Canada’s East Coast including Newfoundland.  The East Coast is known for its fresh local seafood and  particularly chowder.  It started off as a seafood only trip as we were sampling the best all over the Maritimes.  Scallops & Clams in Digby, Lobster in P.E.I. & Nova Scotia and chowders everywhere.

I wanted to make a chowder with some nice fresh Cod we bought from a local fishing boat in Newfoundland but keep it simple and still have the consistency and flavor of a hearty meal.  We camp in a Eurovan not a tent and have two stove top burners.  You have to be somewhat creative. So while this is cheating with adding the can of prepared soup, don’t laugh because you’ll find it pretty close to an original without a whole lot of work.  It only takes about 10 minutes.  This serves two for a meal (along with fresh bread) or four as an appetizer.  Looks like the real deal and tastes very close – well we thought so.

Instructions:

Put a 10 oz (284 ml) can of condensed cream of potato soup (I used Campbell’s) into a medium size pot.  Heat gently.

Add ¾ cup (175 ml) of milk (whole or skim) & stir until smooth.

Add 1 chopped celery stalk

Two diced plum tomatoes

Pinches of Tarragon or Oregano (I used both)

*You can add 1 Tbsp. of butter and a little dry white wine (optional)

Simmer, covered for about 5 minutes or longer depending on how crisp you like the celery.

Then add 1 lb. (500g) fresh cod, halibut or any white fish fillets (or a combo of) that tend not to fall apart, cut into chunks.  Cook until done – about 5 minutes uncovered.  Garnish with Tarragon leaves.  Season to taste.  Hope you enjoy this condensed (pun intended) version of the real thing.

This is a *glamping tested recipe.                                                                                            When we do not stay in hotels with spas we *glamp on occasion which is camping with flair.

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