Southwestern Alaska Cod Chowder
Ingredients| 1 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 oz low-sodium chicken broth 14 1/2 oz whole peeled tomatoes 1/2 cup white wine 1/2 green bell pepper * 1/2 small sweet potato ** 1/2 lb whitefish fillets *** 3/4 cup frozen corn kernels 1 1/2 tsp lime juice 1 pepper to taste 1 chopped fresh cilantro |
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* 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 Oregonian s FOODday, 1/5/93.
Servings:
4
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