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Smoky Fish Chowder - Ready in Less than 20 Minutes!

It's Ash Wednesday, the start of our 40-day Lenten journey. 

It's also a no-meat day...and for the next 40 days, Fridays will also be no meat days.

But that doesn't mean you have eat fish sticks for the next six weeks. I've got a better idea. Let's use this as an opportunity to try out new seafood recipes that are easy to prepare, healthy, and best of all delicious.


2 medium leeks, washed thoroughly and sliced into half-inch rings

2 Tablespoons butter

1/2 cup dry white wine

2 cups fish stock (or you can use chicken stock)

1 cup of heavy cream or half and half

1 1/2 lbs cod, salmon, or other firm fish

1/4 lb of smoked salmon


1. Saute the chopped links in butter until they are softened.  Sprinkle in 1/2 teaspoon Smoked Paprika, salt and pepper to taste. Add wine and cook it for a minute or two.

2. Add two cups of stock, one cup of cream, and allow to heat. Then add the fish. Cook at medium low heat until the fish is cooked through. The time will depend on whether you are using fresh fish or frozen fish.



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