Spicy Fish Chowder by Claire Carpenter

I made this up after having something similar in a restaurant where they refused to give me the recipe. Mine is better!

Any other seasonable fresh vegetables can be added for variety. It’s also good without the fish. Makes enough for 8, ortwo meals for 2 people with leftovers.

2 28 oz cans whole tomatoes
28 ounces water (1 tomato can full)
3 cloves (or more) garlic, chopped
1 tablespoon (or to taste) salt
1 teaspoon (or to taste) hotshot or tobasco. Or use fresh chiles of your choice. 2 Alaskan cod fillets, cubed
2 large carrots, chopped
2 ears fresh corn, trimmed corn from cob
1 green (or combination green, yellow, red) bell pepper, chopped
2 stalks celery, chopped
Handful of fresh green beans, snapped or handful of fresh snow peas
Corn tortillas
Grated Jack or Cheddar cheese (optional)

Combine first 5 ingredients in a large pot. Bring to a boil, then lower to a simmer. Simmer for ½ hour. Add chopped carrots. Simmer until carrots are almost cooked (don’t overcook!). Add other vegetables and cook 5 minutes or less. At this point, when cooking for 2 people, I separate the soup into two containers, one for immediat use, one to refrigerate for another meal.

Add cubed fish to immediate pot and cook on high until fish is cooked through (about 10 minutes or less). Remove from heat and let stand for 5 minutes.

Garnish with cheese (or not) and serve with warm corn tortillas.