Southwestern alaska cod chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | slices | Bacon, cut into 1/4\" pieces |
| ¾ | cup | Chopped onion |
| 1 | Clove garlic, minced | |
| ¾ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried red pepper flakes |
| 2 | tablespoons | All-purpose flour |
| 29 | ounces | Low-sodium chicken broth |
| 14½ | ounce | Whole peeled tomatoes |
| ½ | cup | White wine |
| ½ | Green bell pepper * | |
| ½ | small | Sweet potato ** |
| ½ | pounds | Whitefish fillets *** |
| ¾ | cup | Frozen corn kernels |
| 1½ | teaspoon | Lime juice |
| Pepper to taste | ||
| Chopped fresh cilantro | ||
Directions
* seeded and chopped ** peeled and cut into ½-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: 1½ vegetable, 1 bread, 2 meat, ½ fat.
From the Oregonian's FOODday, ⅕/93.
Posted by Stephen Ceideburg
Submitted By SERGE CYR On 12-10-95