Flounder Chowder

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Flounder Chowder

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x




  • 1 cup water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • ½ cup diced celery
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh or frozen corn
  • ½ cup dry white wine
  • 1 cup diced potatoes
  • 1 can (28 oz) whole tomato
  • 1 can (8 oz) clam juice
  • 1 bay leaf
  • 1 cup dried dulse
  • 1 lb cubed fresh flounder
  • Two 4” pieces Emerald Cove Pacific Kombu


  1. Soak kombu in the water for 15 minutes, remove, and reserve soaking water. Dice kombu into ½ squares and return to water.
  2. Heat soup pot; add olive oil and sauté onion, carrots, celery, peppers and garlic over medium heat until translucent. Add soaked kombu and water, corn, wine, potatoes, tomatoes, clam juice, and Bay leaf. Bring to boil, cover and simmer for 30 minutes.
  3. Rinse dulse, chop and add to chowder along with fish. Simmer until fish can be easily broken into pieces. Place into individual bowls and serve.
  • Category: Main Dish

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