What could be better on a west coast day that a steaming, comforting bowl of chowder? A trilogy of celery, carrots, and onions get things started with cubes of potatoes and our tasty blend of spices. White wine and cream add a touch of decadence and served with garlic ciabatta.
Preheat oven to 400°F.
Heat a large, wide saucepan over medium-high heat. Wash potato and cut into ¼” cubes. Add 2 tbsp. (4 tbsp. For 4 servings) oil to hot saucepan. Add mirepoix and potatoes. Cook for 6-7 minutes while stirring occasionally, until they begin to brown. Stir in spice blend and half of the garlic. Then, stir in white wine and fish sauce. Add 3 cups (6 cups for 4 servings) water to saucepan and bring to a boil. Mix cornstarch in a small bowl with ¼ cup (1/2 cup for 4 servings) water. Reduce heat to medium-low and slowly stir cornstarch mixture into the broth to thicken. Simmer for 10-12 minutes or until vegetables are tender.
Prepare Garlic Ciabatta
Line a baking sheet with foil. Cut ciabatta horizontally in half. Drizzle 1 tbsp. (2 tbsp. For 4 servings) olive oil between the two ciabatta faces and spread remaining garlic on bread. Season to taste with salt and pepper. Place in oven and cook for about 10 minutes, until hot with crispy edges.
Drain and pat steelhead dry with paper towel. Cut into ½ inch cubes.
When potatoes are tender, stir fish and whipping cream into chowder. Cook for 3-4 minutes until fish pieces are just cooked. Don’t stir too much or fish will fall apart. Season to taste with salt and pepper.
Divide chowder into large serving bowls and serve with a piece of garlic ciabatta. Enjoy!