Prep 25 mins
Cook 35 mins
Carleton-sur-mer is a Quebec haven on the north shore of the Baie des Chaleurs. Check out site http://www.immersionbdc.qc.ca/activite.htm The chowder was developed by French settlers when fish was plentiful, and this version is a nostalgic and nutritious tribute to the past.
- 1 large onion, chopped
- 1 tablespoon oil
- 1 garlic clove, minced
- 3 potatoes, diced (1 lb/500g)
- 1 carrot, diced
- 1⁄2 cup sweet red pepper, diced
- 1⁄3 cup celery, diced
- 2 cups mineral water
- 1 lb fish (fresh or frozen)
- 1 dash dried dill or 1 dash cumin
- 1⁄4 cup fresh parsley
- 2 cups milk (any kind of per cent you want to use)
- 1 cup corn kernel (frozen or canned)
- black pepper, freshly ground
- soy bacon bits or bacon bits or sweet paprika
- In a saucepan, cook the onion in the oil for 5 minutes over low heat until transparent but not brown.
- Add garlic, potatoes, carrot, red pepper, celery and water. Simmer, covered, until potatoes are almost tender (about 15 minutes).
- Cut fish into chunks and add to saucepan. Cook, covered, for 3 minutes for fresh fish, 10 minutes for frozen.
- Add cumin or dill, parsley, milk (skim, 1 %, 2 % or whole milk) and corn. Season with pepper to taste. Heat but do not boil.
- Serve immediately with toasted whole wheat bread or unsalted cream crackers.
- Offer guests paprika or bacon for light dusting. Serves 4 to 6.
- The Memory Lane Cookbook Etienne Poirier, Jr.