Midwest chowder with sole and lemon-dill yogurt Also available with snapper and halibut

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Midwest chowder with sole and lemon-dill yogurt Also available with snapper and halibut

Midwest chowder with sole and lemon-dill yogurt Also available with snapper and halibut

Soy-Free, Pescatarian, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

25–40 Minutes

East Coast chowders, move over. This magical fish soup boasts layers of Midwest-inspired flavor thanks to a golden roux and lemony dill yogurt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 organic russet or other white potatoes
  • 1 packet seafood broth concentrate
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 or 5 sprigs organic fresh dill
  • Sunbasket lemon-dill yogurt (Greek yogurt - lemon juice - dill)
Ingredient IQ

Roux is a mixture of equal parts fat and flour that are cooked together to act as a thickener and sometimes a flavor enhancer in soups, sauces, and stews. When the roux is white or blond, as for a white sauce for homemade macaroni and cheese, it has strong thickening abilities. As it toasts and deepens in color, it becomes more flavorful but less effective as a thickener.

Nutrition per serving

Calories 500, Total Fat 23g (29% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 960mg (42% DV), Total Carb. 45g (16% DV), Fiber 3g (11% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Milk, Fish (perch, tilapia), Crustacean Shellfish (shrimp), 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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the chowder

  • Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
  • In a small bowl or cup, mix the seafood broth concentrate with 1 cup [2 cups] warm water and stir to combine.
  • Pat the fish dry with a paper towel; discard the snapper skin. Cut the fish into 1-inch pieces and season with salt and pepper.

In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the potatoes, seafood broth, and 2 cups [3 cups] water, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring often, until the potatoes are tender, 6 to 8 minutes. Add the fish and cook, stirring occasionally, until the fish is opaque and cooked through, 3 to 5 minutes.

 
When the potatoes are almost tender, prepare the roux.

2

Make the roux; thicken the chowder

In a small frying pan over medium-low heat, warm the butter until melted but not smoking. Whisk in the flour and cook, whisking constantly, until the flour mixture is golden and has a nutty fragrance, 3 to 4 minutes. Add 2 to 3 tablespoons chowder broth and whisk to combine, then add the mixture to the pot with the chowder and stir well to incorporate.
When the chowder is almost done, prepare the lemon-dill yogurt.

3

Prep the lemon-dill yogurt; finish the chowder

  • Coarsely chop the dill for garnish.
In a small bowl, stir together the lemon-dill yogurt and 2 to 3 tablespoons chowder broth. Remove the chowder from the heat, stir in the yogurt mixture, and season to taste with salt and pepper.

Serve

Transfer the chowder to individual bowls, garnish with as much dill as you like, and serve.
Kids Can!
  • Scrub the potatoes.
  • Measure the water for the chowder.
  • Garnish with the dill.
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