Swordfish and Potato Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Bay leaf (1)
• Thyme (1 teaspoon)
• Heavy cream (1 cup)
• Chicken broth (4 cups)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrots (2 medium, diced)
• Onion (1 medium, chopped)
• Potatoes (2 large, peeled and diced)
• Swordfish (1 lb, cut into bite-sized pieces)

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the swordfish and cook until it is opaque and cooked through, about 5 minutes.
4. Add the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the heavy cream and cook for an additional 5 minutes.
6. Remove the bay leaf and season with additional salt and pepper if needed.
7. Serve the chowder hot, garnished with fresh parsley.