Red and White Fish Chowder

Combining the spice of a red chowder with the creaminess of a white, this soup makes boring leftover cooked fish into something special!

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 2  red bell peppers
• 2  tablespoons olive oil
• 1  small  white onion, chopped
• 1 (14 1/2ounce) can diced tomatoes, juices reserved
• 1⁄2 teaspoon minced garlic clove
• 1  cup frozen corn kernels
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 cup fresh cilantro, chopped
• 1⁄2 teaspoon lemon peel, minced
• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄2 cup  clam juice
• 1⁄2 cup milk
• 1 -2  lb  white fish fillet, cooked, cut into 1-inch cubes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon  powdered chipotle pepper
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon oregano
• 1⁄4 teaspoon dried basil
• 2  cups  seafood stock
• 1  tablespoon  balsamic vinegar
• 1  lemon, juice of
• 1  cup  baby spinach leaves

Directions

1. Quarter and seed red bell peppers. Broil until skins are blackened. Remove from oven and let stand until cool enough to handle. Slough off charred skin and discard. Chop roasted peppers and set aside.
2. In a wide skillet, heat olive oil over medium low heat. Add chopped onion and sauté, stirring occasionally, until onion is translucent and soft. Stir in diced peppers, tomatoes and their juices, garlic, corn, and red pepper flakes. Simmer 10 minutes. Add cilantro and zest and simmer 5 minutes more. Remove from heat and let stand.
3. In a medium sauce pan, melt butter over low heat. Raise heat to medium and whisk in flour, stirring until flour loses its raw taste, about 5 minutes. Pour in clam juice and milk, all at once, and whisk constantly over medium heat until mixture begins to thicken and coats the back of a spoon. Season white sauce with salt and pepper. Allow to cool slightly.
4. Remove white sauce to a food processor. Add fish and pulse until evenly mixed.
5. Stir fish mixture into vegetable mixture. Return to heat toward a simmer as you season with salt, white pepper, cayenne, chipotle pepper flakes, paprika, oregano and basil, to taste. Add seafood stock, stirring until evenly mixed. Add vinegar and lemon juice, to taste.
6. When the soup begins to simmer, stir in baby spinach leaves by scattered handfuls, allowing spinach to wilt. Check for seasoning and serve hot.