With fall beginning, it is the perfect time to try out new soup recipes. I highly recommend this delicious version of fish chowder.
My husband and I were invited over for dinner the other day to finish up some cod our friends, and fellow LiveWell Consultants wanted to use up. “We’ll make a cod soup, they said”. I replied, “I’ll bring a salad”. To be honest I wasn’t expecting anything as delicious as this fish chowder. I asked them if I could share it with my readers, with a couple of options for those who are gluten and lactose intolerant . We used spoons, but you could almost eat this fish chowder with a fork!
- 3 slices center-cut bacon-lean as possible, halved crosswise (you can just buy 3 slices from most meat markets/delis)
- 8 scallions (green onions), thinly sliced, separate the whites and greens
- 2 teaspoons finely chopped garlic
- 2 tablespoons gluten free flour
- 4 medium new or red potatoes, peeled and cut in 1/2-inch dice
- 2 cups 2 percent milk (or lactose free milk substitute)
- 2 cups reduced-sodium chicken broth
- 2 teaspoons finely chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound cod , halibut , salmon or combination, skin removed, chopped
- 2 1/2 cups fresh or frozen corn kernels
- 1/4 cup fat-free half-and-half ( or lactose free cream substitute)
In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel–lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. This will form a ball. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.
With thanks to Michael and Leanne Wood
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