Fish Chowder

This Fish Chowder recipe is one of my all time favorites that I've adapted to the SCD diet. I hope you enjoy it as much as my husband and I did. He didn't even know that I had modified it to fit the SCD protocol.

Ingredients

• 2 Tbsp butter
• 3/4 cup diced onions
• 2 Tbsp finely chopped carrot
• 2 Tbsp finely chopped celery
• 1 clove minced garlic
• 2 Tbsp gluten-free flour or coconut flour
• 4 cups chicken, fish, or vegetable stock
• 1/2 cup SCD yogurt or light cream
• 2 Tbsp finely grated cheddar or other SCD legal cheese
• 1 pound fish fillets such as cod, tilapia, or other light fish

Directions

1. Heat the butter in a 2 quart saucepan until softened.
2. Saute the onions, carrot, celery, and garlic, stirring frequently, for about 5 minutes.
3. Remove the mixture from the heat and slowly stir in the flour.
4. Return the pot to the stove and cook, stirring for about 1 minute.
5. Slowly add the stock to the flour mixture, stirring well as you do.
6. Bring the stock to a bowl, whisking constantly, then reduce the heat and simmer for 10 minutes.
7. Add the fish and simmer 10-15 minutes longer or until fish is done and flakes apart.
8. Stir in the yogurt and cheese and simmer until the cheese melts, about 5-8 minutes.
9. Season with salt and pepper.