Ever wonder about soup and soup recipes?  

We were waxing philosophical the other night, while trying to follow a recipe for soup. There may have been wine involved. 

Anyway – there were issues with not having the exact ingredients. We were using some leftover grilled Hawaiian Kanpachi to create a fish chowder. 

What we had on hand did not totally match up with what was required.  

I mean – this was soup – how precise did we have to get?  

What was soup, anyway? Throw a bunch of veggies into a pot, add fluid, cook, stir, serve. Right? 

Chowder usually calls for corn. Check. Celery. Check. Carrots – meh – ate them last night in the salad. Onions. Check. We did have the required fresh thyme – felt really good about that. 

So, our mirepoix, (sauteed onions, carrots, and celery often used as a base for soups), lacked carrots.  

Oh, well.  

We pressed on to making the roux and added the fluid ingredients, which we adjusted to using some leftover chicken bone broth along with the thickest, yummiest heavy cream I have ever seen in my life – and eventually, we had lovely fish chowder. 

Chef Dennis’s recipe for fish chowder can be a springboard to your own version. It’s all good.  

After all – it’s soup! 

Oh, and don’t forget a spoonful of dry sherry to float on top of each steaming bowl! 

Just sayin’. 😉 

The Blue Ocean Mariculture in Kona, Hawaii is a fascinating place dedicated to eco-friendly, sustainable, deep-sea aquaculture, blazing the way to feed people in a healthy way. That’s where we bought our fish. Kanpachi is super-rich in Omega-3 fatty acids and is simply delicious! 

In health –  

Deidre