2 tbsp butter, unsalted
1 yellow onion, minced
2 stalks celery, minced
1 lb red potatoes, quartered
3 1/2 cups vegetable stock
1 cup dry white wine
2 tsp dried tarragon
salt and pepper
1/2 lb Tilapia filets
1/2 lb cod filets
1/2 diced cooked ham
2/3 heavy cream
1 tbsp Olive Oil
1 1/2 cups corn
1 red bell pepper, diced
2 tbsp chives, chopped
In a 5 quart pot over medium heat, melt butter.
Add the onions and celery and saute until soft, about 8 minutes.
Add quartered potatoes, stock, tarragon, 1 tsp salt, and a generous pinch pepper.
Cover and cook on a low simmer till potatoes are tender, about 25 minutes.
With a masher, roughly mash potatoes.
Cut the cod into a inch cubes and slice the tilapia into 2 inch pieces.
Add the fish, ham and cream and simmer covered for 20 minutes.
In a frying pan over medium high heat, warm 1 tablespoon olive oil.
Add the corn and bell pepper and saute until vegetables are slightly softened, about 5 minutes.
Season with salt and pepper, remove from heat and set aside.
Taste chowder and adjust salt and pepper.
Ladle the chowder into bowls, top with corn mixture, sprinkle chives over plate and serve.