Name: Vegetable-Fish Chowder
Yield: 4
Ingredients: 1 potato; 1 stalk broccoli; 1 stalk celery; 1 carrot; 1/2 lb fresh mushrooms; 1/2 tsp pepper; 1/2 tsp onion granules; 1/4 c oil; 5 c milk; 1 c peas; 1 can tuna; 2 Tbsp Tamari

Serves 4

Vegetable-Fish Chowder

I’ve added some variations that I think improve it. Pretty much any vegetables can be used, in whatever proportions you want, though I think the peas and mushrooms are critical. Onions are fine, too; I just don’t cook with onions much anymore.

A wonderful soup for a cold day, and any leftovers keep very well!

Categories: Soups

Print Recipe

Ingredients

1 potato (chopped)
1 stalk broccoli (chopped)
1 stalk celery (chopped)
1 carrot (chopped)
¹⁄₂ lb fresh mushrooms (chopped)
¹⁄₂ tsp pepper
¹⁄₂ tsp onion granules
¹⁄₄ c oil
5 c milk
1 c peas (frozen)
1 can tuna (line-caught, with liquid)
2 Tbsp Tamari (or 1 Tbsp mild miso)

Instructions

In a soup kettle, saute top 7 ingredients in 1/4 c oil until vegetables are tender. When they are tender, add all other ingredients. Heat to boiling.

Garnish with fresh parsley and fresh chopped tomato. Serve with cheese and crackers.

Source: Moosewood Cookbook

Note

Pam Gates

Vegetable-Fish Chowder