Creamy Fish Chowder – Burlap & Barrel

Ingredients

• 2 quarts unsalted vegetable, chicken or fish stock
• 1 ½ - 2 lbs firm white fish, diced
• 2 peeled carrots, sliced ¼ inch thick
• ¼ head cabbage, sliced thinly
• ½ pound potatoes, washed, peeled and cubed
• ½ lb. tomatoes, wedged, skin removed
• 1 white onion, quartered and peeled
• 4-6 whole cloves garlic, peeled
• 1 Tbsp Hatch Green Chili powder
• 3 tsp Herbs & Garlic blend
• ½ to 1 cup cream
• ½ Tbsp freshly ground black peppercorns
• Lime juice to taste