Recipe: Tomatillo, Corn and Wild Alaska Cod Chowder

Recipe: Chef John Ash, Santa Rosa, California

Yield: 4 servings

2 tbsp olive oil

1 medium onion, halved, then thinly sliced

2 garlic cloves, thinly slivered

1 large poblano chili, seeded and cut into large dices

1 finely chopped chipotle pepper in adobe sauce, optional

5 cups low-sodium, fat-free chicken broth

3 cups tomatillos, husked, rinsed and cut in half or quarters if large

1 lb. wild Alaska cod fillets, cut into 1-inch pieces

1 1/2 cups fresh, frozen or canned corn kernels

1 1/2 cups fresh or 1 can (14 ¾ oz) seed, diced tomatoes

salt and fresh ground pepper, to taste

1 medium avocado, pitted, peeled and coarsely chopped

1/4 cup coarsely chopped cilantro

Tomatillo, Corn and Wild Alaska Cod Chowder Cooking Directions

In a large stock pot, cook onions, garlic and chilies in olive oil over medium heat until onions begin to brown, about 6 minutes.

Stir in broth and tomatillos; simmer 5 minutes. Add fish and corn and continue simmering just until fish is opaque throughout, about 4 minutes.

Stir in tomatoes; heat through. Season to taste with salt and pepper.

Ladle soup into 4 large bowls. Divide the avocado and cilantro among the bowls.

Photo: Alaska Seafood Marketing Institute