Southwestern Alaska Cod Chowder
Try this Southwestern Alaska Cod Chowder recipe, or contribute your own. "Seafood" and "Soups" are two of the tags cooks chose for Southwestern Alaska Cod Chowder.
Yield: 4 Servings Ready in 1 hours
1 people trying soon
|3 slBacon, cut into 1/4" pieces|
|3/4 cOnions; chopped|
|1/2 smSweet potato **|
|1/4 tsDried red pepper flakes|
|3/4 cFrozen corn kernels|
|1 Garlic; minced|
|29 ozLow-sodium chicken broth|
|1 1/2 tsLime juice|
|1/2 Green bell pepper *|
|2 tbAll-purpose flour|
|14 1/2 ozWhole peeled tomatoes|
|1/2 lbWhitefish fillets ***|
|Black Pepper; to taste|
|3/4 tsGround cumin|
|1/2 cWhite wine|
|Fresh Cilantro; chopped|
Southwestern Alaska Cod Chowder Preparation
* 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 Oregonians FOODday, 1/5/93.
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