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Low-Sodium New England Fish Chowder

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Ingredients
  Defatted chicken stock/Low-sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Onion powder 1 Teaspoon
  Dried italian seasoning 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Skinless cod/Other mild fish fillets 10 Ounce, cut into 3/4 inch pieces
  Frozen hash brown potatoes with onions and peppers 2 Cup (32 tbs)
  Evaporated milk 12 Ounce (1 Can)
  Unbleached flour 2 Tablespoon
Directions

In a large saucepan, combine the stock or broth, onion powder, Italian seasoning and garlic powder.
Cover and bring to a boil over medium-high heat.
Add the fish and potatoes.
Return to a boil, then reduce the heat.
Cover and simmer for 3 to 4 minutes or until the fish flakes when tested with a fork and is opaque all the way through, stirring occasionally.
In a small bowl, stir together 1/4 cup of the milk and the flour.
Stir into the fish mixture.
Then stir in the remaining milk.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 1 minute more.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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