Creamy Fish Chowder (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Creamy Fish Chowder

http://www.eatingwell.com/recipes/creamy_fish_chowder.html

From EatingWell:  January/February 1993, EatingWell Serves Two

Low-fat milk and mashed potatoes make this chowder so rich and creamy you won't miss the actual cream. Farm-raised tilapia and abundant Pacific cod—both with tender, flaky textures—are ocean-friendly choices.

2 servings, 1 3/4 cups each | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  2. Add onion, celery and garlic to the bacon drippings and cook, stirring occasionally, until softened, 3 to 5 minutes. Add clam juice (or chicken broth), fish, potatoes, thyme and bay leaf and bring to a simmer. Cover, reduce heat to maintain a simmer, and cook until the potatoes are tender, 10 to 12 minutes. Discard the bay leaf. With a slotted spoon, transfer about 2/3 cup of the solids to a bowl and mash with a potato masher or fork. Return to the pot and add the milk. Bring to a simmer.
  3. Whisk water and cornstarch in a small bowl. When the soup comes to a simmer, gradually add the cornstarch mixture. Cook, stirring constantly, until thickened, about 1 minute. Season with pepper. Serve garnished with the cooked bacon and parsley, if using.

Nutrition

Per serving : 323 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 67 mg Cholesterol; 40 g Carbohydrates; 31 g Protein; 3 g Fiber; 759 mg Sodium; 1121 mg Potassium

212 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetable, 3 very lean meat, 1 fat

Tips & Notes