Autumn Comfort 5

While most of us in Canada are certainly getting off easy this autumn with the mild weather, one could say those frosty days are overdue, and I don't know about you, but I'm starting to get those comfort food cravings again.

So at the peak of root vegetable season, soups, chowders and stews are finding their way on my table, and you'll see some of them here in the coming weeks. To start off, here's a simple one that's quick and perfect for a weeknight.

BRAD'S WHITE FISH CHOWDER

(For 4)

400g (or two large fillets) of your favourite firm white fish such as cod, halibut or haddock, cubed into bite-size pieces (TIP: look for sustainably-caught fish where you can); 4 cups chicken or fish stock (homemade is always best, but otherwise try and go for a low-sodium organic); 1/2 cup milk; 3 tbsp butter; one medium-large white onion finely diced; 1/2 bunch of dill frawns roughly chopped; 1 large or 2 medium white potatoes cubed (about an inch); 2-3 large or 3-4 medium carrots sliced (about 1/4 inch); 3-4 cobs of corn (raw, kernels shaved off; or if not available about 1 cup of frozen corn); 1 tbsp flour; sea salt; fresh black pepper

In a small pot or large sauce pan over medium heat, melt butter until almost to a light smoke and add onions, sauté until translucent (TIP: when sautéing onions, immediately season with coarse or sea salt to bring out the best texture.) Then add carrots and potatoes and sauté, stirring until nicely browned. Add the flour and stir, then deglaze the pot with a splash of the chicken stock, stirring to loosen any brown bits off the pan. Pour in the rest of the stock and bring to a boil. Reduce to a simmer a let cook for about 20 minutes or until vegetables are quite tender. Increase heat to medium-high. Add the fish and continue cooking for 3-4 minutes and then add the milk, corn and dill and simmer 2 minutes more. Season to taste. Like most chowders and stews, this is even better left-over if you make it a day ahead.