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–+ servings

Chorizo & Fish Chowder

Marla Hingley
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb GF chorizo casings removed
  • 1 white onion finely chopped
  • 2 ribs celery chopped
  • 1 carrot diced
  • 1 lb white potatoes diced
  • 3 cloves garlic minced
  • 2 bay leaves
  • ¼ tsp pepper
  • 3 cans 370ml each evaporated milk or coconut milk*
  • ¼ tsp Sriracha or more to taste
  • 2 cups GF veggie stock
  • 12 oz white fish fillet chopped into bite-sized pieces

Instructions
 

  • In a large pot, sauté the chorizo in oil until fully cooked. Don’t break up the sausage too much, keep the chunks large –they will break down even more as the soup simmers.
  • Add onion, celery and carrot, sautéing for about 10 minutes. Add remaining ingredients except fish, and simmer for 20 minutes or until potatoes are tender.
  • Add fish and simmer for another 10 minutes.

Notes

*If using coconut milk, add it near the end and keep the heat at a very low simmer or it may curdle (you may need to use more veggie stock).
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