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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the EVOO over medium. Add the chorizo and cook, breaking it up with a spoon, 6 minutes. Transfer to a plate.

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  • Add the onion, carrot and garlic to the pot. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add the potatoes, tomatoes and stock; boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in the chorizo.

  • Nestle fillets in the soup and simmer until fillets are opaque and flaky, 5 to 7 minutes. Divide chowder among bowls; top with parsley.

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