Down East Fish Chowder

Down East Fish Chowder Ingredients

1 oz Lean salt pork; diced	1 tb Chopped fresh thyme
1 Large onion; chopped	3 Bay leaves
2 Stalks celery; chopped	2 tb Cornstarch
2 Cloves garlic; minced	2 c Low-fat milk
3 c Bottled clam juice or fish	Salt & freshly ground black
1 1/2 lb Haddock or cod fillets; skin	2 tb Chopped fresh parsley
6 Large potatoes; peeled and d

Instructions for Down East Fish Chowder

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 1/4 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

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Down-East Blueberry Bread Pudding

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Ingredient Insight - look inside this recipe

Bay Leaves	Celery	Cod	Cornstarch
Garlic	Milk	Onion	Parsley
Pork	Potato	Salt	Thyme

Soups Corn Celery Garlic Onion Parsley Potato Milk Seafood-Other

for flavor and categorization

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