In order to bring you the best organic produce, some ingredients may differ from those depicted.
Midwest chowder with wild-caught pollock and lemon-dill yogurt
2 Servings, 510 Calories/Serving
East Coast chowders, move over. This magical fish soup boasts layers of Midwest-inspired flavor thanks to a golden roux and lemony dill yogurt.
In your bag
- 2 organic russet or other white potatoes
- Fish options:
- 10 ounces wild pollock pieces
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- ½ cup organic mirepoix (onions - carrots - celery)
- 1 cup chicken broth
- 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)
Calories 510, Total Fat 20g (26% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 540mg (23% DV), Total Carb. 49g (18% DV), Fiber 6g (21% DV), Total Sugars 4g (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
Start the chowder
- Scrub or peel the potatoes. Cut the potatoes into ½-inch pieces.
- Pat the fish dry with a paper towel. If using pollock, season generously with salt and pepper. If using snapper or halibut, cut into 1-inch pieces and season lightly with salt and pepper; discard the snapper skin.
When the potatoes are almost tender, prepare the roux.
Make the roux; thicken the chowder
When the chowder is almost done, prepare the lemon-dill yogurt.
Prep the lemon-dill yogurt; finish the chowder
- Coarsely chop the dill for garnish.
- Scrub the potatoes.
- Measure the water for the chowder.
- Garnish with the dill.