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Fish and Leek Chowder

 

31

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

1 tablespoon margarine
½ cup onions
chopped
2 each carrots
medium, chopped
1 cup sweet red bell peppers
*
½ cup anaheim chilies
chopped
2 cups tomatoes
chopped
4 md Potatoes; peele potatoes
peeled, cut into 1/2" cubes
*
1 cup fish stock
4 Leeks; leeks
chopped, white parts only
*
2 each bay leaves
*
1 cup white wine
*
1 teaspoon black pepper
1 teaspoon thyme
*
2 tablespoons parsley leaves
chopped
¾ pound shark
cut into 1/2" cubes
¼ pound fish, cod
dried, refreshed
¼ pound bay scallops
1 can evaporated milk
skim, (12 oz.)

Directions

Melt the margarine in a large soup kettle.

Add the onion and cook over moderate heat until soft, 3 minutes.

Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley.

Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes.

You can do up to this point ahead of time and have ready to add the fish, on the day it is to be served.

Bring the chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don't overcook).

Add the evaporated milk and stir gently.

Serve at once.

Garnish with washed parsley leaves, and hot pepper sauce.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 24337% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 344mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 51g
Vitamin A 89% Vitamin C 36%
Calcium 24% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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