VEGETARIAN FISH CHOWDER

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Vegetarian Fish Chowder image

This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor.

Provided by GuyBig

Categories     Vegetable

Time 4h

Yield 20 serving(s)

Number Of Ingredients 12

2 cups chopped celery
2 cups chopped fennel
2 cups chopped leeks
2 cups chopped onions
2 quarts vegetable stock (or fish stock)
28 ounces chopped tomatoes
4 tablespoons Old Bay Seasoning
2 tablespoons chopped garlic
2 tablespoons paprika
1/4 cup margarine or 1/4 cup butter
2 cups grits
15 ounces black olives

Steps:

  • Put margarine in Dutch oven atop stove and heat up.
  • Add onions and fry until translucent.
  • Add garlic and paprika.
  • Add celery, fennel, and leeks.
  • When vegetables are starting to wilt, add 2 quarts stock.
  • Add can of tomatoes.
  • When boiling, taste and add in the Old Bay.
  • Slowly add 2 cups of grits to simmering stew.
  • Stir for about 5 minutes so grits do not clump.
  • Add olives and liquid from can after grits are cooked through.

Nutrition Facts : Calories 128.8, Fat 5.1, SaturatedFat 0.9, Sodium 200.5, Carbohydrate 19.6, Fiber 3, Sugar 2.4, Protein 2.4

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