Free Recipe Southwestern Alaska Cod Chowder
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Southwestern Alaska Cod Chowder Recipe
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
Southwestern Alaska Cod Chowder Preparation
* 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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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