This fish chowder features a rich tomato broth, hearty potatoes, smoky chorizo, and savory fish that is not only fast, but is sure to be a hit at your table!
- 8 ounces Spanish chorizo (cured sausage), thinly sliced
- 4 leeks (white and light green parts), cut into half-moons
- 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
- 1 28-ounce can diced tomatoes
- kosher salt and black pepper
- 2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
- 1/2 cup chopped fresh flat-leaf parsley
In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.
*Editor’s Note: Spanish chorizo is smoked pork sausage that’s loaded with seasonings like garlic and chili powder. If you can’t find it in your supermarket, use bacon instead.
Recipe and photo from www.RealSimple.com