Potato Fish Chowder
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Recipe based on 3 ratings.
Potato Fish Chowder
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 126 |
| pro | 10 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 31 mg |
| sodium | 272 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 6 |
| vit A | 10 |
| vit C | 28 |
| folate | 10 |
- Portion size: 8
Ingredients
- 2 tbsp 2tbspbutter
- 1 1small leekleeks, (white and light green parts only), diced
- 1 1oniononions, diced
- 1 1stalk celery, diced
- 1 1bay leafbay leaves
- 1 1clove garliccloves of garlic, minced
- half halfsweet red pepper, diced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppaprika
- 3 tbsp 3tbspall-purpose flour
- 2 bottles (each 240 mL) 2bottles (each 240 mL)clam juice
- 1 1Yukon Gold potatoYukon Gold potatoes, peeled, quartered and sliced 1/4 inch (5mm) thick
- 1-1/2 cups 1-1/2cupsmilk
- 12 oz 12ozcod or halibut fillethalibut fillets, cut into 1-inch (2.5 cm) chunks
- 2 tbsp 2tbspchopped fresh parsley
- 3 strips 3stripsbacon, (optional), cooked and crumbled
Preparation
In large saucepan, heat butter over medium-high heat; fry leek, onion, celery, bay leaf, garlic, red pepper and salt, stirring often, for about 5 minutes or until leek and onion are softened. Stir in paprika.
Add flour; cook, stirring, for 2 minutes. Stir in clam juice; bring to boil. Add potato; cover and simmer over medium heat for about 10 minutes or until tender.
Add milk; return to simmer. Add fish; simmer for about 5 minutes or until fish flakes easily when tested. Discard bay leaf. Sprinkle with parsley, and bacon (if using).
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Source : Canadian Living Magazine: April 2008
