Title: SOUTHWESTERN ALASKA COD CHOWDER
Categories: Soups, Seafood, Diabetic, 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.

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Popularity: 2% [?]