Chunky Fish Chowder

This creamy fish and potato chowder takes only 15 minutes to prepare and is full of heart-healthy Omega-3's.  

2 tsp Olive Oil
1 Small Onion, finely minced
2 Leeks, washed and finely sliced
6 Medium Red Potatoes, cut into small cubes
32 oz Fish Stock (or use vegetable stock with 1 bottle of clam juice)
1/2 Lemon, zest only
10 oz Whole Milk
12 oz can Sweet Corn, drained
8 - 10 oz Salmon, boneless and skinless, cut into 1-inch chunks
8 - 10 oz Whitefish, boneless and skinless, cut into 1-inch chunks (Cod works well in this recipe or try Haddock or Grouper)
2 tsp Chives, chopped (optional)
Sour Cream for Topping (optional)

Heat the oil in a large saucepan, add the leeks and onion and saute gently 5 minutes until softened, but not browned. Add the potatoes and cook for another minute. Pour in stock and lemon zest, cover and simmer for 12-15 minutess or until the potatoes are tender. With a slotted spoon, remove about half of the potatoes, leeks and onions from the stock and set aside.

Transfer the remaining potatoes, leeks, stock and milk from the pot into a blender or food processor and blend until smooth. Pour mixture back into the pan, add the sweet corn, fish and reserved vegetables. Cover and gently heat for 3 - 4 minutes until the fish is just cooked through - but don't let it to boil. Top with chives and sour cream, if desired, then season to taste with salt and black pepper.  Makes 4 generous servings.