Tested till perfect Halibut and Clam Chowder

Halibut and Clam Chowder

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 2 2stalks celery, diced
  • 1 cup 1cupdiced peeled potatopotatoes
  • 1 tsp 1tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)stewed tomatoes
  • 1-1/3 cups 1-1/3cupssodium-reduced chicken stock
  • 1/4 cup 1/4cuptomato paste
  • 12 oz 12ozhallibut or tilapia fillettilapia fillets
  • 1 can (5 oz/150 mL) 1can (5 oz/150 mL)whole baby clambaby clams
  • 1 1sweet green pepper, diced
  • 1 cup 1cupfrozen corn kernels
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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.

Nutritional Information Per serving: about

cal 271 pro 26g total fat 6g sat. fat 1g
carb 30g fibre 4g chol 37mg sodium 617mg

% RDI:

calcium 12 iron 52 vit A 13 vit C 87
folate 24
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