In order to bring you the best organic produce, some ingredients may differ from those depicted.
Creamy Scottish chowder with pollock, potatoes, and toasted ciabatta
Soy-Free, Protein Plus
2 Servings, 890 Calories/Serving
Inspired by Sous Chef Kate Langheim’s favorite Scottish soup, this hearty bowl of fish chowder will win you over with its creamy, smoky, belly-warming flavor.
In your bag
- 1 organic yellow onion
- ½ pound organic gold or red new potatoes
- Fish options:
- 10 ounces wild pollock pieces
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 tablespoons organic unsalted butter
- 2 teaspoons sweet smoked paprika
- ½ cup organic heavy cream
- 1 organic bay leaf
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 2 ciabatta rolls
Calories 890, Total Fat 41g (53% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 860mg (37% DV), Total Carb. 99g (36% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables and fish
- Peel and finely chop enough onion to measure 1 cup [2 cups].
- Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
- Pat the fish dry with a paper towel. If using halibut, barramundi, or salmon, cut into 1-inch pieces; discard the barramundi skin. Season the fish lightly with salt and pepper.
Cook the chowder
In a medium saucepan over medium heat, melt the butter. Add the onion, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the potatoes and smoked paprika and season with salt and pepper. Cook, stirring occasionally, until the potatoes start to soften, 3 to 5 minutes.
Stir in the cream, bay leaf, and 1½ cups [3 cups] water and increase the heat to medium-high. Using the back of a wooden spoon, lightly mash some of the potatoes, then add the fish. Cook, stirring occasionally, until the potatoes are tender and the fish is opaque and cooked through, 3 to 5 minutes. Remove from the heat and discard the bay leaf. While the chowder is cooking, prepare the parsley and ciabatta.
Prep the parsley; toast the ciabatta
- Strip the parsley leaves from the stems; finely chop the leaves for garnish.
- Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil and season with salt.
Heat a dry medium frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.
Transfer the chowder to individual bowls and garnish with the parsley. Serve the ciabatta on the side.
- Measure the onion.
- Scrub the potatoes.
- Measure the water for the chowder.
- Strip the parsley leaves.
- Drizzle the ciabatta with oil; season with salt.