Gluten-Free Smoked White Fish Chowder

Ingredients

• 1 lb Smoked White Fish
• 2 medium Potatoes
• 1 medium Onion
• 2 stalks Celery
• 4 cups Fish Broth
• 2 cups Milk (Dairy or Non-Dairy)
• 2 tbsp Butter (or Dairy-Free Alternative)
• 2 tbsp Gluten-Free Flour
• 2 tbsp Fresh Parsley
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Prepare the 1 lb smoked white fish by carefully removing any skin and bones. Flake the fish into bite-sized pieces and set aside.
2. 2Peel the 2 medium potatoes and cut them into 1/2-inch cubes. Finely chop the 1 medium onion and slice the 2 stalks of celery thinly.
3. 3In a large heavy-bottomed pot, melt the 2 tbsp butter (or dairy-free alternative) over medium heat (350°F / 175°C). Add the chopped onion and sliced celery and cook, stirring occasionally, for 5-7 minutes, or until they appear softened and translucent.
4. 4Sprinkle the 2 tbsp gluten-free flour over the softened vegetables. Stir constantly and cook for 1 minute, until the flour is lightly toasted.
5. 5Gradually whisk in the 4 cups fish broth, followed by the 2 cups milk (dairy or non-dairy). Continue whisking until the mixture is smooth. Bring the liquid to a gentle simmer over medium heat (350°F / 175°C), stirring constantly until the chowder base thickens, about 3-5 minutes.
6. 6Add the 2 medium potatoes (cut into 1/2-inch cubes) to the simmering chowder. Reduce the heat to medium-low (300°F / 150°C), cover the pot, and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
7. 7Gently stir in the flaked 1 lb smoked white fish and the 2 tbsp fresh parsley. Heat through for 2-3 minutes, ensuring the fish is warmed but not overcooked. Stir in the 0.5 tsp salt and 0.25 tsp black pepper.
8. 8Serve the Gluten-Free Smoked White Fish Chowder hot.

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