Southwestern Alaska Cod Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
3 slice: Bacon, cut into 1/4" pieces
3/4 cup: Chopped onion,
1 Clove: garlic, minced
3/4 tsp: Ground cumin,
1/4 tsp: Dried red pepper flakes,
2 tbsp: All-purpose flour,
29 ounce: Low-sodium chicken broth,
14 1/2 ounce: Whole peeled tomatoes,
1/2 cup: White wine,
1/2: Green bell pepper *,
1/2 small: Sweet potato **,
1/2 lbs: Whitefish fillets ***,
3/4 cup: Frozen corn kernels,
1 1/2 tsp: Lime juice,
Pepper to taste,
Chopped fresh cilantro,
Directions:
* seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod or
pollock, cut into 2-inch chunks
Saute bacon in a large saucepan over medium-high heat until crisp.
Stir in onions, garlic, cumin and pepper flakes. Saute 5 minutes, or
until onions are soft. Remove from heat and stir in flour. Cook 1
minute, stirring constantly, then gradually whisk in chicken broth.
Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil,
reduce heat and simmer 10 minutes, or until sweet potatoes are soft.
Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish
flakes with a fork. Season with lime juice and pepper. Spoon into
soup bowls and garnish with cilantro.
Per serving: 201 calories (32 percent from protein, 50 percent from
carbohydrate, 18 percent from fat), 17 grams protein, 21 grams
carbohydrate, 4 grams fat, 25 milligrams cholesterol, 917 milligrams
sodium.
Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.
From the Oregonians FOODday, 1/5/93.
Source from luhu.jp
pollock, cut into 2-inch chunks
Saute bacon in a large saucepan over medium-high heat until crisp.
Stir in onions, garlic, cumin and pepper flakes. Saute 5 minutes, or
until onions are soft. Remove from heat and stir in flour. Cook 1
minute, stirring constantly, then gradually whisk in chicken broth.
Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil,
reduce heat and simmer 10 minutes, or until sweet potatoes are soft.
Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish
flakes with a fork. Season with lime juice and pepper. Spoon into
soup bowls and garnish with cilantro.
Per serving: 201 calories (32 percent from protein, 50 percent from
carbohydrate, 18 percent from fat), 17 grams protein, 21 grams
carbohydrate, 4 grams fat, 25 milligrams cholesterol, 917 milligrams
sodium.
Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.
From the Oregonians FOODday, 1/5/93.
Source from luhu.jp