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    You are in: Home / Recipes / Rockport Fish Chowder Recipe
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    Rockport Fish Chowder

    Rockport Fish Chowder. Photo by TeresaS

    1/3 Photos of Rockport Fish Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Annacia's Note:

    This is a low fat and healthy chowder that I'm very happy to have at pretty much any time. If you like clam chowder but want less fat give this a try! I don't put the paprika into the pot because I like a white chowder, I sprinkle some on top at serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
    2. 2
      Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
    3. 3
      Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
    4. 4
      Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
    5. 5
      Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
    6. 6
      Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on December 29, 2008

      45

      Shorty after tagging this dish we found out that DH is allergic to milk. Well, milk is in this recipe so I made it with "rice milk" and we didn't even notice the difference. :) With that said the only thing this recipe seems to be "really" missing is salt. I used Johnny seafood seasoning salt. It made a huge difference. I also added more clam juice just to keep it from drying out because I cut the recipe down to serve two. OK there is more, I didn't remove the veggies, I just added the flour/milk mixture and it came out just fine. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2007

      45

      We really liked this recipe, thank you for posting a low-fat chowder we could feel good about. We saved time by purchasing pre-chopped veggies. I also ended up adding some extra paprika and pepper to spice it up a bit, and had to break down and add some salt as well, but otherwise an excellent chowder!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2007

      45

      I made a number of changes, some suggested by the previous reviewers. I added garlic, used half celery, half fresh fennel, parboiled the potato separately so as not to get mealiness in the chowder, skipped the carrots (wanted a white chowder),used homemade fish stock and a smaller quantity of cornstarch. That being said, the proposrtions of fish to veg to liquid are fine and our result was a very delicious chowder.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Rockport Fish Chowder

    Serving Size: 1 (291 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 173.8
     
    Calories from Fat 43
    25%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.1 g
    5%
    Cholesterol 30.8 mg
    10%
    Sodium 219.3 mg
    9%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 1.8 g
    7%
    Sugars 6.5 g
    26%
    Protein 15.0 g
    30%

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