Smoked Haddock and Corn Chowder Shooters (Gluten-Free)

Ingredients

• 8 oz Smoked Haddock Fillet
• 1 cup Corn Kernels (fresh or frozen)
• 1/2 cup Potato, diced
• 1/4 cup Onion, chopped
• 1/4 cup Celery, chopped
• 1 can Coconut Milk (full-fat)
• 1 cup Vegetable Broth
• 1 tbsp Tapioca Starch
• 1 tbsp Fresh Parsley, chopped
• to taste Salt and Pepper

Instructions

1. 1Place the 8 oz smoked haddock fillet in a saucepan and add the 1 cup vegetable broth. Bring to a simmer over medium heat (350°F/175°C) and cook for 8-10 minutes, or until the fish is opaque and flakes easily. Carefully remove the haddock from the broth, set aside to cool slightly, then flake it into bite-sized pieces.
2. 2In a large heavy-bottomed pot, heat 1 tablespoon of oil (not listed, use water if preferred) over medium heat (350°F/175°C). Add the 1/4 cup chopped onion and 1/4 cup chopped celery and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
3. 3Add the 1/2 cup diced potato, 1 cup corn kernels, and 1 can full-fat coconut milk to the pot. Stir to combine, then bring the mixture to a gentle simmer over medium-low heat (300-325°F/150-160°C). Cover and cook for 10-15 minutes, or until the potato pieces are tender when pierced with a fork.
4. 4In a small bowl, whisk together the 1 tablespoon tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the simmering soup while stirring constantly. Continue to cook and stir for 1-2 minutes, or until the chowder has thickened.
5. 5Gently stir the flaked 8 oz smoked haddock and 1 tablespoon chopped fresh parsley into the thickened chowder. Heat through for 1 minute over low heat (250°F/120°C).
6. 6Season the chowder with salt and pepper to taste. For a smoother texture, you may carefully transfer about one-third of the chowder to a blender, blend until smooth, and then return it to the pot, stirring to combine. Be cautious when blending hot liquids.
7. 7Serve the Smoked Haddock and Corn Chowder warm in shot glasses.

Substitutions

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