Rockport Fish Chowder

Rockport Fish Chowder created by teresas

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
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Annacia
Contributor
@Annacia
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. teresas
    Rockport Fish Chowder Created by teresas
  2. 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.
  3. 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!
  4. 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.
  5. 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.
Advertisement

Find More Recipes