Potato Fish Chowder

Tested Till Perfect

Servings: 8

Ingredients:

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%
    2 tbsp (25 mL) butter
    1 small leek (white and light green parts only), diced
    1 each onion and stalk celery, diced
    1 bay leaf
    1 clove garlic, minced
    Half sweet red pepper, diced
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) paprika
    3 tbsp (45 mL) all-purpose flour
    2 bottles (each 240 mL) clam juice
    1 Yukon Gold potato, peeled, quartered and sliced 1/4 inch (5 mm) thick
    1-1/2 cups (375 mL) milk
    12 oz (375 g) cod or halibut fillets, cut into 1-inch (2.5 cm) chunks
    2 tbsp (25 mL) chopped fresh parsley
    3 strips bacon (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).

Source

Canadian Living Magazine: April 2008





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