Recipe: <!-- -->Monkfish Chowder<!-- --> | Whole Foods Market

Ingredients

• 3 stalks celery, roughly chopped, plus celery leaves for garnish
• 1 red bell pepper, roughly chopped
• 1 small yellow onion, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 1 cup fish stock or chicken broth
• 6 cups unsweetened plain soymilk
• 6 medium red potatoes (about 1 3/4 pounds), cut into small cubes
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon fine sea salt
• 1 package (12-ounce) Whole Catch Wild Caught Monkfish Fillets, thawed according to package instructions and cut into 1-inch pieces
• 1 cup frozen yellow corn
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground black pepper