Halibut and Clam Chowder

By The Canadian Living Test Kitchen

Tested till perfect

162 people added this to their Recipe Box
Bookmarks
Halibut and Clam Chowder

This recipe makes 4 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

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

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

Related content

Contests

All contests



New videos