April Fool’s Fish Chowder
April Fool’s Fish Chowder
Rating: (1 rated)
  • 1 onion, chopped
  • 2 tablespoons (30 ml) butter
  • 5 cups (1.25 litres) chicken broth
  • 5 cups (1.25 litres) cauliflower, cut into large florets
  • 1 small potato, peeled and cubed
  • 2 cups (500 ml) cauliflower, cut into small florets
  • 1 bunch asparagus, trimmed and cut into small 1-inch (2.5-cm) pieces
  • 2 cups (500 ml) frozen corn kernels
  • 1 lb (454 g) fresh cod, cut into cubes
  • 1/4 cup (60 ml) 35% cream
  • Salt and pepper
  • Cheese crackers (see note)
  • Preparation
  • In a large pot, soften onion in butter. Add broth, large cauliflower florets, and potato. Bring to a boil and simmer, uncovered, for about 20 minutes or until vegetables are tender.
  • In a blender, purée soup until smooth and return to the pot. Add broth, if needed. Season with salt and pepper.
  • Bring cream of cauliflower to a boil. Add small cauliflower florets and bring to a boil. Simmer for about 3 minutes. Add asparagus, corn, cod, and cream and continue cooking for about 4 minutes, stirring gently, or until fish is cooked. Adjust seasoning. Serve and garnish with cheese crackers.
  • Description
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