Spring Fish Chowder

I got this soup out of the Nashville paper.  It was called quick healthy chowder.  They said for extra fiber to leave the skins on the potatoes.  Jim would have had a fit.  It said it made 4 servings.  Jim had 3 bowls and I had one.  We have enough left over for dinner again.  It was very quick to make.  Most of the time is spent chopping.  Jim liked it, but I wasn’t wild about it. 

Ingredients:

1T EVOO

1 medium yellow onion, diced

2 cloves garlic, minced

1 large potato, cut into ½” cubes

1 large sweet potato, cut into ½” cubes

1 red pepper, cored and diced

½ t ground cumin

Pinch of cayenne

1 ½ Qt. fat-free half and half

L# white fish, cut into bite-size pieces

3 scallions, sliced

Salt and pepper

Directions:

1.      In a large pot over medium-high, heat the oil.  Add the onion and garlic and cook until softened and just beginning to brown, about 7-8 minutes. 

2.      Add the potato, sweet potato, red pepper, cumin, cayenne and half and half.  Bring to a simmer and cook until the potato is tender, about 7 minutes.  I cooked mine longer, about 15 minutes as I had a really low simmer, not wanting it to boil over. 

3.      Add the lemon zest and fish, then cook for 4 minutes or until the fish is cooked through.

4.      Stir in the scallions and season with salt and pepper.     

I think what I did not like about it is that all the flavors were separate.  Nothing blended together.