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

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