Halibut and Clam Chowder

Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 271
pro 26 g
total fat 6 g
sat. fat 1 g
carb 30 g
fibre 4 g
chol 37 mg
sodium 617 mg
% RDI: -
calcium 12%
iron 52%
vit A 13%
vit C 87%
folate 24%
    1 tbsp (15 mL) vegetable oil
    1 onion, chopped
    1 clove garlic, minced
    2 stalks celery, diced
    1 cup (250 mL) diced peeled potato
    1 tsp (5 mL) dried thyme
    1/4 tsp (1 mL) salt
    1 can (19 oz/540 mL) stewed tomatoes
    1-1/3 cups (325 mL) sodium-reduced chicken stock
    1/4 cup (50 mL) tomato paste
    12 oz (375 g) halibut or tilapia fillets
    1 can (5 oz/150 mL) whole baby clams
    1 sweet green pepper, diced
    1 cup (250 mL) frozen corn kernels

Preparation:

In large saucepan, heat oil over medium heat; fry onion, garlic, celery, potato, thyme and salt, stirring occasionally, until softened and slightly golden, about 10 minutes.

Add tomatoes, chicken stock and tomato paste; bring to boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.

Meanwhile, cut fish into 1-inch (2.5 cm) pieces; add to pan. Add clams, green pepper and corn; simmer, covered, over medium-low heat until fish flakes easily when tested, about 5 minutes.

Additional Information

  • Tip: If you like, you can top each serving with a toasted baguette slice rubbed with a halved clove of garlic then lightly brushed with olive oil.

Source

Canadian Living Magazine: November 2006





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