Fish and Chowder
Photo: John Uher
- Nutrition Facts
- Amount Per Serving
- Calories 376
- Total Fat 10g
- Saturated Fat 4g
- Cholesterol 62mg
- Sodium 1099mg
- Total Carbohydrates 47g
- Dietary Fiber 5g
- Protein 27g
- Active Time: 40 minutes
- Total Time: 40 minutes
- Yield: 8
INGREDIENTS
- 5 strips thin-sliced bacon
- 2 lb red potatoes, scrubbed and cubed
- 2 cups each chopped onions and sliced carrots
- 1 cup sliced celery
- 1 Tbsp Old Bay seasoning
- 2 cups water
- 2 chicken broth cubes
- 2 cans (11 oz each) vacuum-packed corn
- 1-1/2 lb cod, haddock, hake or other firm white
fish fillet, cut in 1-in. chunks, bones removed
- 5 cups whole milk
- 1/3 cup flour
- 1 tsp salt
PREPARATION
1. Fry bacon in a 5-qt pot until crisp; drain on paper towels, then crumble. Discard all but 1 Tbsp fat.2. Add potatoes, onions, carrots and celery to pot. Sauté over medium-high heat 4 minutes or until onions wilt. Add seasoning, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.3. Add corn, fish and 4 cups milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into
