Will's Fish Chowder

We bought a chowder cookbook in Antigonish last summer. Will fell in love with chowder during our visit to Nova Scotia, eating it at every available opportunity. He wanted to try his hand at making it at home. Since then, we have been trying out different recipes and changing them up to come up with our own best family chowder recipe. We think it's ready now so we are sharing it. It's very easy. As long as you have the ingredients in the house, dinner will be ready in about 20 minutes. Enjoy!

Will's Fish Chowder

1 tbsp salted butter

1/2-3/4 c each diced onion, fennel** and unpeeled potato

1 lb mixed fish, cubed (ideally salmon, haddock and cod, but feel free to change it up)

1 c fish stock*

2 c coffee cream (18%)

2 tbsp flour

1-2 tsp each chopped dill and parsley

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

Melt butter in large pot over medium heat. Add onion, fennel, and potato, and cook stirring occasionally until soft. Add fish and cook until opaque. Add stock, bring to simmer, and stir in coffee cream and flour. Cook for 2-3 minutes until chowder thickens. Season with dill, parsley, salt, and pepper.

* You can use chicken or vegetable stock but it's not quite as nice. Fish stock is easy to make using bones and bits you can get at the fish monger and it freezes well.

** Some prefer celery, so feel free to use that if you'd like, but we think fennel adds a really nice depth of flavour.