Peruvian Fish Chowder

• Gluten free

• Seafood

  • 1 1/2 lbs Fish fillets, white

• Produce

  • 2 tsp Chilli, powder
  • 1/4 tsp Chilli flakes, red
  • 1 Chillis, small red
  • 1 Cilantro, fresh sprigs
  • 1 cup Corn, kernels
  • 2 Garlic cloves
  • 2 Green onions
  • 1 Lime
  • 1 Onion, medium
  • 1 Potato
  • 4 Tomatillos
  • 1 28 Fl.oz( 796ml can Tomatoes or 1 pound tomatoes
  • 1 Yam, medium

• Baking & Spices

  • 1 Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 Jalapeno diced and seeds removed if too, hot

• Dairy

  • 1/2 cup Cream
  • 2 oz Cream cheese
  • 1 cup Milk

• Liquids

  • 1 1/2 cups Water

Found on debbiesdish.com

Description

Ingredients

• 2 tablespoons olive oil (I used 1 tablespoon olive oil and 1 coconut oil)
• 2 garlic cloves minced
• 1 medium onion chopped
• 1- 28 Fl.oz( 796ml) can of diced tomatoes or 1 pound tomatoes peeled, chopped
• 2 teaspoons chilli powder
• 2 teaspoons salt or more to taste (original recipe says 1 tablespoon)
• pepper to taste
• ¼ teaspoon red chilli flakes
• 1 jalapeno diced and seeds removed if too hot
• 1or 2 small red chillis (optional)
• 2 green onions chopped
• 4 tomatillos chopped (optional)
• 1 medium yam, peeled, cut into ½ inch dice
• 1 potato, peeled cut into ½ inch dice
• 1 cup corn kernels
• ½ cup cream (I used heavy cream)
• 1 cup milk
• 1½ -2 cups water (add last ½ cup of water toward the end if it needs it)
• 2 ounces cream cheese, at room temperature
• 1½ pounds white fish fillets
• fresh cilantro sprigs
• 1 lime

Directions

• In a heavy saucepan, heat the oil and add the garlic and onion. Cook on low until the onion is slightly golden but not browned.
• Add the tomatoes, chilli powder, salt, pepper and red pepper flakes. Simmer for 10 minutes. Add the water, yam, and potato. Cover for 10 minutes and cook on medium low heat until the yam and potato are tender, but not mushy.
• In a bowl, make a smooth paste with the cream cheese and ¼ cup of cream, beating with a fork or whisk until smooth. Add the other ¼ cream to paste. Stir this mixture along with 1 cup of milk into the soup and stir until cream cheese is mostly blended through. Add the corn, tomatillos if using, jalapeno, green onions, and red chilli. Bring to a simmer.
• Cut the fish fillets into 6 pieces. Place into the soup, cover and cook for 4-6 minutes or until the fish is opaque inside.
• Serve with fresh cilantro and a sprinkle of lime juice.