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New England Fish Chowder Cooking time

WITH CIABATTA TOASTIES 35 minutes

Soup is on and this steaming bowl of creamy Nutrition per serving

fish and potatoes is “chowda” this world.
Calories 660kcal, Fat 33g, Saturated Fat 16g,
Traditional flavours like sautéed celery, carrots
Carbohydrate 58g, Sugar 12g, Dietary Fiber 7g,
and shallots punch up the broth, with tender
Protein 31g, Cholesterol 115mg, Sodium
red skin potatoes making their way into each
1780mg
stellar spoonful.
Allergens
Fish/Poisson. Seafood/Fruit de Mer. Milk/Lait.
Soy/Soja. Wheat/Blé. Mustard/Moutarde

Ingredients we send

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Fillets
170 g 50 g
285 g

Cream, 35% Garlic Chives

56 g 3g 7g

Miso
Red Potato Celery
Paste
180 g 3 unit
28 g

Ciabatta
Vegetable Stock Reduction
Roll
1 unit
1 unit

New England Spice

Blend
1 tbsp

You'll need
Butter*, Salt and Pepper*, Oil*

Cook this recipe in 4 simple steps

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1
Preheat the oven to 450˚F. Start the recipe when the oven is ready. Read the entire recipe
card.Peel and cut carrots into 1/4-inch pieces.Cut celery into 1/4-inch pieces.Cut potatoes into
1/4-inch pieces.Thinly slice chives.Cut shallot into 1/4-inch pieces.Mince garlic.

2
In a large pot, add 2 tbsp butter (double for 4 portions) over medium-high heat.When the pot is
hot, add shallots, carrots, celery, garlic and potatoes. Cook, stirring occasionally, for 5-6 min,
until carrots are slightly tender. Season with salt and pepper.Add Chowder Spice Mix and miso
paste.* Cook, stirring often, for 2 min, until fragrant.

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3
To the pot, add 2 cups water (double for 4 portions), then cream and vegetable stock reduction.
Mix well to combine.Bring to a simmer over medium-high. Once simmering, reduce heat to
medium-low and cover. Simmer, stirring occasionally, for 10-12 min, until potatoes are almost
tender and chowder has thickened slightly.Meanwhile, line a plate with paper towel. Pat fish dry,
then cut into large chunks and season with salt and pepper.Add to chowder and continue
cooking, uncovered, for 4-5 min, until fish is cooked through.**

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4
Meanwhile, halve ciabatta.Directly to a baking sheet, add ciabatta, cut-side up. Drizzle over 2
tsp oil (double for 4 portions).Heat on the middle rack of oven, 3-5 min, until toasted.Serve
chowder. Sprinkle with chives and plate toasted ciabatta alongside.Enjoy!

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