Gluten Free Fish Chowder

Ingredients

• 1/2 cup clam juice (or low sodium chicken or vegetable broth)
• 1/2 cup water
• 1 potato (Diced)
• 2 green onions (Sliced)
• 1 bay leaf
• 2 teaspoons chives
• 1/2 teaspoon dill
• 1/4 teaspoon ancho chili powder
• 6 ounces fish (piece of, a mild one, like Cod works well)
• 1 1/4 cups coconut milk (from a carton or can)
• 1 tablespoon arrowroot powder
• salt
• pepper

Directions

1. Combine 1/4 cup of the coconut milk and arrowroot and set aside.
2. In a smallish saucepan, combine potatoes, water, onions, herbs and chili. If using a frozen piece of fish, place it on top of this mixture.
3. Bring to boil, reduce heat and simmer, covered, until the potatoes are tender, about 10-15 minutes. Your fish should flake apart by now, but keep it in larger chunks for the time being. If using fresh/defrosted fish, place it in the pan when the potatoes are tender, cover and simmer a little bit longer until the fish is cooked through and flakes apart.
4. Add 1 cup of coconut milk and gently stir to keep the fish from falling apart too much (unless you like it that way). Simmer until the soup is hot.
5. Give a quick whisking to the arrowroot mixture you set aside earlier, pour it into the hot soup and stir immediately to thicken the broth.
6. Add salt and pepper to taste, then serve.

Notes

I used coconut milk from a carton, not a can for this. It’s a bit more economical, but canned coconut milk will work fine. However, depending on how creamy you want it to be, you may want to use less of the canned version and dilute with a little more water.

Nutrition

Calories 1110 Calories from Fat 590 % DAILY VALUE Total Fat 66g 102% Saturated Fat 46g 230% Trans Fat Cholesterol 80mg 27% Sodium 1480mg 62% Potassium 1860mg 53% Protein 43g 84% Calories from Fat 590 Total Carbohydrate 98g 33% Dietary Fiber 10g 40% Sugars 19g 38% Vitamin A 10% Vitamin C 70% Calcium 30% Iron 50%