Down east fish chowder

6 Servings

Ingredients

Quantity Ingredient
-Dottie Cross TMPJ72B
1 ounce Lean salt pork; diced
1 Large onion; chopped
2 Stalks celery; chopped
2 Cloves garlic; minced
3 cups Bottled clam juice or fish stock
1½ pounds Haddock or cod fillets; skin and cut into 1-inch cubes
6 Large potatoes; peeled and d (4 cups)
1 tablespoon Chopped fresh thyme or 1 t dried
3 Bay leaves
2 tablespoons Cornstarch
2 cups Low-fat milk
Salt & freshly ground black to taste
2 tablespoons Chopped fresh parsley

Directions

Heat a heavy stockpot over medium heat. Add salt pork, and cook until golden, 3 to 5 minutes. Add onions, celery and garlic and saute until softened, 5 to 10 minutes. Add clam juice or fish stock, fish, ptatoes, thyme and bay leaves & simmer until potatoes are tender, about 10 minutes.

Discard bay leaves. With a slotted spoon, transfer about 2 cups of solids to a bowl and mash with a potato masher or fork. Return to the soup. In a small bowl, dissolve cornstarch in ¼ cup water. In a small saucepan, scald milk over low heat. Stir in the cornstarch mixture and add to the milk. Cook, whisking constantly, until thickened. Stir into the soup. If necessary, reheat the soup. Season with salt and pepper. Ladle into bowls and garnish with parsley.

Serves 6. 284 calories, 6 grams fat, 452 mg sodium and 54 mg cholesterol.

Source: "Eating Well" magazine - January/February, 1993 COMMENTS: Low-fat milk thickened with a bit of cornstarch gives this nourishing chowder body and creaminess---without the cream. A little salt pork rounds out the flavor. Reformatted by: CYGNUS, HCPM52C Posted to EAT-L Digest 20 Sep 96 Date: Fri, 20 Sep 1996 14:41:39 -0500 From: LD Goss <ldgoss@...>

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