Recipe: Fish Chowder With Dill

This hearty soup is excellent for arthritis. Turnip makes a sweet, tasty broth with twice the vitamin C of potato. Tablespoon for tablespoon, dill is richer in calcium than cream.

Ingredients:
1-2 Cups Fish or Veggie Stock
1 Cup Onion - diced
4 Stalks Celery and Leaves – Finely Chopped
1 Cup Turnip – peeled and diced small
1 Tbsp Brown Rice Flour
7.5 Ounces Fish of your choice
1 Cup Peas – frozen
1 Tbsp Each – unsalted butter and crispy kelp or dulse flakes
1/2 Tsp Each – Tabasco Sauce and Ocean Salt
2 Cloves of garlic - minced
1 Cup Half and half Cream
4 Tbsp Fresh Dill – finely chopped
Dash Cayenne pepper

1) Combine first four ingredients. On medium heat, in a soup pot, heat stock with onion, celery and turnip. Cover and steam until soft.

2) In a small dish, add a little cold water to flour. Stir into soup pot. Bring soup to just boiling, then reduce heat. Add fish, peas, butter, crispy kelp and Tabasco sauce. Stir until heated through (5 min). Turn off heat and stir while adding salt, cayenne, garlic and cream.

3) Serve Immediately. If not serving immediately, remove from heat and cover, to prevent cream from curdling. Use low slow heat to reheat. Garnish with a tablespoon of fresh dill.

Source: Cooking with Herbs and Spices by Lori Nichols-Davies.