Rockport Fish Chowder

Submitted by Annacia

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 8

ingredients

• 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

directions

1. Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
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. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
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. 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. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

Reviews

[teresas]

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.

 

[Debbie F.]

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!

 

[Chef Kate]

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.

 

[twissis]

DH & I are big fans of chunky seafood chowders & they are very popular here where seafood abounds & the potato is revered. I used a mix of haddock & Icelandic baby shrimp, halved the recipe for just 2 of us & made it a tiny bit less low fat by adding 1/4 cup of low-fat cream cheese. A quick taste test when done cooking made me agree w/the prior reviewer that it needed added spice to better suit our palates, so I added a few drops of Tobasco, a generous tsp of Old Bay Seasoning & some garlic powder. It was tasty, hearty & warming comfort food on a cold & snowy nite in Iceland. Pls see my rating system - a very worthy 4*. Thx for sharing this recipe w/us. It will definitely be repeated.

 

[Engrossed]

For a low fat fish chowder this is pretty good. It was very mild though. I would prefer to add more spices to it. I made it with salmon. Made for Holiday Tag.