Creamy Swordfish and Potato Chowder

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Potatoes

2 large, peeled and diced

Swordfish

1 pound, cut into 1-inch pieces

Chicken broth

4 cups

Heavy cream

1 cup

Fresh parsley

2 tablespoons, chopped (for garnish)

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
3. Gently add the swordfish pieces to the pot and cook until they are opaque and cooked through, about 5 minutes.
4. Incorporate the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the heavy cream and let it cook for an additional 5 minutes, allowing the flavors to meld together.
6. Remove the bay leaf and taste the chowder, adjusting the seasoning with additional salt and pepper if needed.
7. Serve the chowder hot, garnished with freshly chopped parsley for a burst of color and flavor.