Swordfish and Potato Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2 medium, diced
• Onion - 1 medium, chopped
• Potatoes - 2 large, peeled and diced
• Swordfish - 1 lb, cut into bite-sized pieces

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the swordfish and cook until it is opaque and cooked through, about 5 minutes.
4. Add the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the heavy cream and cook for an additional 5 minutes.
6. Remove the bay leaf and season with additional salt and pepper if needed.
7. Serve the chowder hot, garnished with fresh parsley.