You are here

Hot And Hearty Chowder

Ingredients
  Chowder clams 12 , shucked
  Defatted chicken stock 5 Cup (80 tbs)
  Baking potatoes 2 Large, peeled and diced
  Onion 1 Large, diced
  Carrot 1 , diced
  Stalk celery 1 , diced
  Minced fresh parsley 1 Tablespoon
  Bay leaf 1
  Dried oregano 1⁄2 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Cod 8 Ounce, cut into 1-inch pieces
  Low fat milk/Evaporated skim milk 1 Cup (16 tbs)
Directions

In a 3-quart saucepan, combine the clams and 2 cups stock.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes.
Remove the clams with a slotted spoon and set aside.
Add the potatoes, onions, carrots, celery, parsley, bay leaf, oregano, tarragon, pepper and remaining 3 cups stock to the saucepan.
Bring to a boil, then cook over medium heat for 15 minutes, or until the vegetables are softened.
Remove and discard the bay leaf.
Ladle about half of the vegetables and about 1 cup liquid into a blender.
Blend until smooth.
Return to the pan.
Add the cod and simmer for 5 minutes, or until the cod is cooked through.
Chop the clams finely and add to the pan.
Stir in the milk and heat briefly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Clam
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
6

Rate It

Your rating: None
4.146665
Average: 4.1 (15 votes)