Roasted Garlic and Wild Halibut Chowder with Basil-Caper Coulis recipe | PCC Community Markets

Ingredients

• 1 whole head garlic
• 4 teaspoons olive oil
• 1 leek, sliced
• 1 cup seafood stock
• 3 cups chicken or vegetable broth
• 2 russet potatoes, peeled and finely chopped
• 1 pound halibut, boned, skinned and cut in 1-inch cubes
• 2 ears corn, shucked and the kernels cut off
• 1 small zucchini, diced
• 1/2 cup fresh basil, chopped
• 1 cup heavy cream
• 3 cloves garlic
• 1/2 cup basil leaves
• 2 teaspoons capers
• 1 cup extra virgin olive oil
• 1/2 teaspoon salt