Cod And Winter Vegetable Chowder Recipe - Cooking Index
Cod And Winter Vegetable Chowder Recipe - Cooking Index
Yes, a little bacon can be included in a healthy diet -- just two strips add a big punch to this Boston-style chowder. You can omit the bacon, though, and use vegetable oil to saute the vegetables. Choose thick fillets of firm fish for this recipe; delicate, thin fillets will flake into tiny pieces when the chowder is stirred.
Type: Fish| 2 | Bacon - cut crosswise | |
| Into 1/4" strips | ||
| (or 1 1/2 tbspns vegetable oil) | ||
| 2 | Leeks (abt 1 lb) white part only - sliced 1/4" thick | |
| (or 1 large onion, chopped) | ||
| 1 lb | 454g / 16oz | Thin-skinned white potatoes - unpeeled, diced |
| 2 1/2 cups | 592ml | Water |
| 2 cups | 474ml | Low-fat milk |
| 1 | Frozen broccoli - (10 oz) - thawed | |
| 1 1/2 lbs | 681g / 24oz | Cod or halibut - cut into 1" chunks |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cook the bacon in a large (5 to 6 quart) pan over medium heat until crisp, 3 to 5 minute. Transfer the bacon to a paper towel and set aside.
Add the leeks and potatoes to the drippings (or substitute oil) and saute for 2 minutes. Add the water and bring to a boil. Simmer, covered, until the potatoes are almost tender, about 7 minutes.
Add the milk and broccoli and return to a simmer. Stir in the cod and simmer until the fish is just opaque through, 6 to 10 minutes. Season to taste with salt and pepper.
Ladle the chowder into deep bowls, sprinkle with bacon and serve.
This recipe yields 6 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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