A liter version of cream-based fish and potato chowder that uses non-dairy creamer in place of heavy cream or half-and-half. Great served with soda crackers and sweet pickles.
INGREDIENTS (for 1 servings):
- 1/4 pound margarine
- 2 medium yellow onions, finely chopped
- 3 quarts water
- 1 3/4 pounds fresh or frozen haddock fillets, thawed and cut into 1/2 inch pieces
- 5 medium white potatoes, 1/2 inch dice
- 2 teaspoons salt
- 1 1/2 cups non-dairy creamer
In a large stock pot, melt margarine over medium high heat. Cook and stir chopped onion until translucent, but not darkened. Carefully add 3 quarts of water, increase heat to high, and bring to a low boil. Once boiling, stir in diced haddock and potatoes. Reduce heat to medium, and cook at a low boil for 30 minutes, stirring frequently to prevent sticking. Remove pot from heat, and allow to cool until mildly warm.
Stir non-dairy creamer into cooled soup, slowly and thoroughly to avoid lumps from forming. Season to taste with salt. Cover and refrigerate 8 hours, or overnight, to develop flavors.
To serve, reheat on the stove or in the microwave. Adjust seasoning as needed with salt. Serve with soda crackers and sweet pickles.