Warming Up a Cool Night

So it's not snowing here ... yet. But today's blustery wind and an annoying case of the sniffles kept me huddled on the couch sipping hot lemon tea from my favorite mug and watching old flicks on television. It wasn't long before I nodded off.

Next thing I knew it was four in the afternoon and Fisherman Paul came rolling in after a day on the river, hoping for a stick to his ribs hot meal. Lucky for him, I had the ingredients on hand for this creamy veggie stew and a few chunks of cooked lobster to make it extra yummy!

VEGGIE SEAFOOD CHOWDER POT
1 small shallot, finely grated
1 cup cauliflower, chunky chopped
1 cup broccoli, chunky chopped
1/2 cup carrot, large grated
1/2 cup Gruyere or cheddar cheese, grated
1 cup 1% milk
1/2 cup light cream
1 tablespoon unsalted butter
1 1/2 cups chicken broth
1 tablespoon arrowroot, dissolved in 1/4 cup water or semi-dry white wine
Dash of salt
Fresh ground pepper to taste
1 pound mild white fish, cut into one inch chunks (flounder works well) or other seafood

Put all ingredients except fish in a medium soup kettle and simmer for about an hour or until vegetables are tender. Stir often. Be careful not to scorch. Bake fish in an oiled pan at 325 degrees F for about 20 minutes or until flaky. If using shellfish, cook in advance and warm quickly in the microwave before adding to the soup. Ladle hot soup into bowls, spoon a few chunks of hot cooked fish on top. Add hot crusty bread and enjoy. Serves 4.

Comments

  1. This sounds GREAT! Is the Arrowroot a thickening agent, or for flavor?

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  2. Arrowroot adds no flavor and thickens at lower temperatures. Cream soups scald so easily ... cornstarch or tapioca can be used but beware the higher temps they thicken at and stir stir stir. This stew is really tasty. And you may have noticed -- it's really easy!

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