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Hot and Hearty Chowder

  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)

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: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 199 Calories from Fat 9

% Daily Value*

Total Fat 0.98 g1.5%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 30.6 mg10.2%

Sodium 409.1 mg17%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2.9 g11.8%

Sugars 5.4 g

Protein 20 g40.7%

Vitamin A 42.6% Vitamin C 33.4%

Calcium 19.8% Iron 45.2%

*Based on a 2000 Calorie diet

Hot And Hearty Chowder Recipe