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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (668g) Recipe makes 2 servings |
||
| Calories 468 | ||
| Calories from Fat 147 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 854mg | 35% | |
| Potassium 1617mg | 46% | |
| Total Carbohydrate 50.2g | 16% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 4.5g | ||
| Protein 33.7g | 67% | |
Cod Chowder for 2
By: Lennie
Mar 13, 2002
Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead.
SERVES 2
Ingredients
- 1 tablespoon butter or margarine
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1 carrot, peeled and diced
- 4 small mushrooms, sliced
- 1 cup finely diced potato (, peel or not, up to you)
- 1/4 cup water
- 2 cups milk (preferably not skim)
- 1 cup corn kernel (frozen or canned)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 lb cod, cut into large chunks (fresh, or if frozen, thawed)
Directions
1
In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.2
Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.3
Add milk and corn to the pot, along with salt and pepper; bring to a boil.4
Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.
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- Course > Soups > Chowders
- Main Ingredient > Seafood > Fish > Saltwater > Cod
- Main Ingredient > Vegetables
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kosher
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: grasshopperus
On Jan 20, 2008
I added 1 clove of garlic and cooked the potatoes with 1/4 cup clam juice instead of the water. It was fantastic. Topped it with parsley.
From: sunshinestarr
On Dec 6, 2006
Very enjoyable, I will definitely make it again! I followed the recipe almost exactly - I used cream instead of milk and olive oil for the butter. Yum!
From: Chef #615905
On Nov 10, 2007
Had Lennie's husband not developed a severe allergy to white fish would we be without this tasty soup? A simple, tasty beach house meal. Add an october evening, offshore breeze and an Australian Shiraz. I have a severe aversion to celery so I replaced it with bacon and thickened it with a bit with flour.
From: john lowen
On Sep 2, 2002
This chowder was very good for the amount of prep and cook time. It was simple to make and was very tasty. I used 2% milk and butter, but I would imagine that using cream would make the recipe a little more luxurious. I would also imagine that you could use any firm fish or clams in this chowder.
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