Fish Chowder with Chorizo and Corn
 
 
Makes 4 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 2 ounces cooked Spanish chorizo, diced
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 2 medium russet potatoes, peeled and cut into ½" cubes
  • 3½ cups seafood stock
  • sea salt and freshly ground black pepper, to taste
  • ½ cup chopped roasted red peppers
  • ½ cup frozen corn kernels
  • 2 skinless wahoo fillets (8 ounces each)
  • ½ cup coconut milk
  • chopped fresh parsley (optional, for garnish)
Instructions
  1. In a large pot, heat olive oil and butter over medium heat. Add chorizo and cook until fat renders and chorizo starts to crisp, about 5 minutes. Remove chorizo from pot and set aside on paper towels to drain.
  2. Add onion to pot and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute.
  3. Add bay leaf, smoked paprika and thyme and cook for 1 minute.
  4. Add potatoes and seafood stock and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Then add roasted red peppers and corn and cook until heated through, 1-2 minutes.
  5. Add wahoo and simmer for 6-8 minutes or until fish flakes easily with a fork.
  6. Discard bay leaf and break fillets into small chunks. Add coconut milk and cook for 3 minutes.
  7. Garnish with parsley, if desired, and serve immediately.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/fish-chowder-chorizo-corn/