Free Recipe Corn and Fish Chowder
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 9
Ingredients for Corn and Fish Chowder Recipe
2 ts Margarine
1 c Chopped celery
1 c Chopped onion
2 tb All-purpose flour
4 c Low-sodium chicken broth
2 c Corn cut from cob
2 c Peeled diced round red
-potatoes
1-1/2 ts Minced fresh thyme
3/4 ts Salt
1/4 ts Coarsely ground pepper
1 Bay leaf
3/4 lb Cod or other lean white fish
-fillets, cut into 1/2-inch
-pieces
6 tb Thinly sliced green onions
Corn and Fish Chowder Preparation
Melt margarine in a Dutch oven over medium heat. Add celery and onion; saute 5 minutes or until tender. Remove from heat. Sprinkle celery mixture with flour; stir well. Gradually add broth, stirring until blended. Add corn and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender, stirring occasionally. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Yield: 9 cups (serving size: 1-1/2 cups soup and 1 tablespoon green onions). Per serving: 90 Calories; 1g Fat (12% calories from fat); 13g Protein; 11g Carbohydrate; 16mg Cholesterol; 455mg Sodium NOTES : To serve, ladle into individual soup bowls, and sprinkle with green onions. Recipe by: Cooking Light, July/Aug 1993, page 127 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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