1/3 Photos of Rockport Fish Chowder
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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Units: US | Metric
- 2 tablespoons vegetable oil
- 3/4 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 1 cup sliced carrot
- 2 cups potatoes, raw, peeled and cubed
- 1/4 teaspoon thyme
- 1/2 teaspoon paprika
- salt, to taste (and optional)
- 2 cups bottled clam juice (or more)
- 8 peppercorns
- 1 bay leaf
- 1 lb cod fish fillets or 1 lb haddock fillet, cut into 3/4-inch cubes
- 1/4 cup flour
- 3 cups 1% low-fat milk
- 1 tablespoon fresh parsley, chopped
- 1Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
- 2Add 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.
- 3Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
- 4Remove 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.
- 5Shake 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.
- 6Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
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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
- Total Fat 4.8 g
- Saturated Fat 1.1 g
- Cholesterol 30.8 mg
- Sodium 219.3 mg
- Total Carbohydrate 17.4 g
- Dietary Fiber 1.8 g
- Sugars 6.5 g
- Protein 15.0 g