Smoked Herring Kippers Chowder
A hearty and flavorful chowder made with smoked herring fillets kippers. This recipe is a great way to use up commercially canned smoked herring fillets that are slightly past expiration but still safe to eat.
Ingredients
- 1 can of smoked herring fillets kippers
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 2 cups vegetable broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and minced garlic, and sauté until the onion is translucent.
Add the diced potatoes and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are tender.
While the potatoes are cooking, remove the smoked herring fillets kippers from the can and flake them into small pieces, discarding any bones.
Once the potatoes are tender, add the flaked smoked herring fillets kippers to the pot along with the milk and dried thyme.
Season with salt and pepper to taste.
Simmer for an additional 10 minutes to allow the flavors to meld together.
Serve the smoked herring kippers chowder hot, garnished with chopped fresh parsley.