Spring has been slow to get started here this year. In fact, it's still be rather chilly most days. I've yet to retire my jackets and sweaters and heavier jammies and it's almost May.
On a chilly and damp day, a thick, creamy, and hearty chowder with a side of buttery bread is a perfect meal to me. This chowder uses a firm smoked white fish for the protein and it's paired with lots of vegetables and a creamy broth. Capers and a dash of hot sauce help add that extra something to really bring this chowder together.
This soup will serve about four people, especially with a side of crusty bread. I made a spelt sourdough to go with our chowder and it was a perfect companion for sopping up all the leftover broth. I'm working on perfecting my sourdough skills and will probably begin sharing more recipes using sourdough starter in the near future.
You should be able to find smoked white fish in most larger grocery stores near the meat and deli section (probably near the smoked salmon).