Fall is fast approaching! I’m not living in Virginia, so there are no more drives through the Blue Ridge mountains to see the foliage, and barely any crisp fall days in New Orleans. That doesn’t stop me from making fall treats though, like these pumpkin bars! I also make soups constantly, so this is good any time of year, but especially when it’s chilly out. This is a combination of recipes that I have made in the past and I’ve been perfecting it during my time in New England.
It’s not as thick as some chowders I’ve had here, but it’s definitely just as hardy. I used halibut because it’s so fresh here in Martha’s Vineyard. It’s a perfect fish to use because it’s meaty and it doesn’t fall apart in the broth. The leeks and clam juice really boost this dish and make it so flavorful. It’s creamy, yet light, and the paprika and chorizo give it beautiful color. This would also be amazing with the addition of some clams or mussels in the shell. This gorgeous meal is great with some crusty bread and a glass of rose! Enjoy!