| 12 | 30 | 263 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 7 cup | Bone broth, Organic (divided, organic optional) |
| 1 large | White onion (diced) |
| 2 medium stalk(s) | Celery (diced) |
| 2 medium | Carrots (diced) |
| 1 tsp | Thyme, fresh (plus more for optional garnish) |
| 1 cup | Cooking wine (white) |
| 2 2/3 tsp | Arrowroot flour (Tapioca flour works as well) |
| 2 2/3 cup | Diced tomatoes, canned |
| 1 3/4 cup | Red mini potato (quartered, can be white) |
| 1 1/4 kg | Haddock (cubed) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
Heat a few tablespoons of the broth in a pot over medium-high heat. Cook the onion, celery, carrot, and thyme until soft, about five to eight minutes. Add a splash of water as needed to prevent sticking.
Meanwhile, whisk together the white wine and tapioca flour in a small bowl to create a slurry. Add the slurry to the veggies and stir well.
Add the diced tomatoes, potatoes, and remaining broth. Bring to a boil, then lower to a simmer for 10 minutes, or until the potatoes are tender.
Add the haddock and cook for an additional 10 minutes. Season with salt and black pepper to taste. Divide into bowls, garnish with more thyme (optional) and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately two cups of chowder.
More Flavor: Add bay leaves, bacon, and/or sausage. Sautée the veggies with oil instead of broth.
Serve it With: Crackers or crusty bread.
No Haddock: Use tilapia or cod instead.
Haddock Fillet: This recipe was developed and tested using 193 gram (6.8 ounce) haddock fillets.
| Meat | 1.9 |
| Vegetables | 2.0 |
