Rockport Fish Chowder
En Español (Spanish Version)

Nutrition Facts
Serving Size1 cupCalories186Total Fat6 gSaturated Fat1 gCholesterol34 mgSodium302 mgPotassium602 mgTotal Carbohydrate18 gDietary Fiber2 gProtein15 g
Servings and Times
Servings8
Ingredients and Preparation
IngredientsMeasuresVegetable oil2 tablespoonsOnion, coarsely chopped¼ cupCelery, coarsely chopped½ cupCarrots, sliced1 cupPotatoes, raw, peeled, cubed2 cupsThyme¼ teaspoonPaprika½ teaspoonBottled clam juice2 cupsWhole peppercorns8Bay leaf1Fresh or frozen (and thawed) cod or haddock fillets, cut into ¾-inch cubes1 poundFlour¼ cupLowfat milk3 cupsFresh parsley, chopped1 tablespoon
  • Directions
  • Heat oil in large saucepan. Add onion and celery, and sauté for about 3 minutes.
  • Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaf in cheese cloth. Add to pot. Bring to boil, reduce heat, and simmer for 15 minutes, then add fish and simmer for an added 15 minutes, or until fish flakes easily and is opaque.
  • Remove fish and vegetables. Break fish into chunks. Bring broth to boil and continue boiling until volume is reduced to 1 cup. Remove bay leaf and peppercorns.
  • Shake flour and 1/2 cup lowfat milk in container with tight-fitting lid until smooth. Add to broth in saucepan, along with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
  • Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.






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