French Canadian Carleton Sur Mer Fish Chowder (Low Fat)

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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

• GARNISH

•  soy bacon bits or  bacon bits or  sweet paprika

Directions

1. In a saucepan, cook the onion in the oil for 5 minutes over low heat until transparent but not brown.
2. Add garlic, potatoes, carrot, red pepper, celery and water. Simmer, covered, until potatoes are almost tender (about 15 minutes).
3. Cut fish into chunks and add to saucepan. Cook, covered, for 3 minutes for fresh fish, 10 minutes for frozen.
4. Add cumin or dill, parsley, milk (skim, 1 %, 2 % or whole milk) and corn. Season with pepper to taste. Heat but do not boil.
5. Serve immediately with toasted whole wheat bread or unsalted cream crackers.
6. Offer guests paprika or bacon for light dusting. Serves 4 to 6.
7. The Memory Lane Cookbook Etienne Poirier, Jr.