The Soupbox Cookbook by Bill Bettencourt

Author:Bill Bettencourt
Language: eng
Format: epub
Publisher: Race Point Publishing
Published: 2012-10-15T00:00:00+00:00

Cooking Instructions

Sauté the shallots, carrot and celery in the oil in a large stockpot set over medium heat until fragrant, about 5 minutes. Add the garlic, salt, pepper, paprika, thyme and bay leaves, and cook for 2 minutes, stirring constantly. Deglaze the pan with the white wine and reduce by half. Add the stock and milk, and bring to a simmer. Add the potatoes and cook until tender, about 10 minutes. Thicken with the cornstarch slurry and cook until the starch taste disappears, about 5 minutes. Add the halibut and cook until just done, about 5-7 minutes longer. Taste the chowder and adjust seasonings as necessary with salt and pepper. Garnish with fresh parsley.

Cook’s Note:

Thickening with a cornstarch slurry can not only make any soup healthier (as opposed to thickening with a butter-based roux), but it also makes it gluten free!

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