Title: Southwestern Alaska Cod Chowder
Categories: Soup Shellfish Diabetic Southwest Ceideburg
Yield: 4 Servings

		Stephen Ceideburg
3	sl	Bacon, cut into 1/4" pieces
3/4	c	Chopped onion
1		Clove garlic, minced
3/4	ts	Ground cumin
1/4	ts	Dried red pepper flakes
2	tb	All-purpose flour
29	oz	Low-sodium chicken broth
14 1/2	oz	Whole peeled tomatoes
1/2	c	White wine
1/2		Green bell pepper *
1/2	sm	Sweet potato **
1/2	lb	Whitefish fillets ***
3/4	c	Frozen corn kernels
1 1/2	ts	Lime juice
		Pepper to taste
		Chopped fresh cilantro

* 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 Oregonian's FOODday, 1/5/93.

previous

next