OceanBlue
09-05-2007, 10:14 AM
I made this last night (with the modifications I have noted). I have no idea what the original recipe tastes like, but the modified/healthy version is AWESOME!
Fish Chowder (makes 4 servings)
8 slices bacon, chopped (I used uncured turkey bacon - add a dash or two of grapeseed oil to get it to crisp up if needed)
2 small onion, chopped fine (1 large sweet onion)
2 carrot, chopped fine
2 celery rib, chopped fine
4 tablespoon unsalted butter (Smart Balance Margarine)
4 teaspoons all purpose flour
1 teaspoon paprika
16 ounces bottled clam juice
2 cups water (reduce to 1 cup for thicker chowder, richer base)
1 cup heavy cream (use non-fat non-dairy creamer)
2 russet (baking) potatoes (about 1 pound)
1 1/2 pounds firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1inch pieces
4 tablespoons minced fresh parsley leaves
To make the fish chowder:
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Slowly add clam juice, water, and cream while stirring constantly. Then bring to a boil, stirring ocassionally.
While mixture is coming to a boil, peel potato and cut into 1/4inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. (stir in fish and remove from heat while waiting for the crackers to finish browning)
Stir in parsley, bacon, and salt and pepper. (next time I will use white pepper for a little extra tangy flavor)
HERBED OYSTER CRACKERS
1 1/2 tablespoons unsalted butter (Smart Balance Margarine)
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, chopped fine
1 1/2 cups packaged oyster crackers
Serve chowder with herbed oyster crackers:
Preheat oven to 350 degrees. In a small saucepan melt butter with thyme, rosemary, and salt (no salt) and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden. Yield: 1 1/2 cups.
:food:
Fish Chowder (makes 4 servings)
8 slices bacon, chopped (I used uncured turkey bacon - add a dash or two of grapeseed oil to get it to crisp up if needed)
2 small onion, chopped fine (1 large sweet onion)
2 carrot, chopped fine
2 celery rib, chopped fine
4 tablespoon unsalted butter (Smart Balance Margarine)
4 teaspoons all purpose flour
1 teaspoon paprika
16 ounces bottled clam juice
2 cups water (reduce to 1 cup for thicker chowder, richer base)
1 cup heavy cream (use non-fat non-dairy creamer)
2 russet (baking) potatoes (about 1 pound)
1 1/2 pounds firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1inch pieces
4 tablespoons minced fresh parsley leaves
To make the fish chowder:
In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Slowly add clam juice, water, and cream while stirring constantly. Then bring to a boil, stirring ocassionally.
While mixture is coming to a boil, peel potato and cut into 1/4inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. (stir in fish and remove from heat while waiting for the crackers to finish browning)
Stir in parsley, bacon, and salt and pepper. (next time I will use white pepper for a little extra tangy flavor)
HERBED OYSTER CRACKERS
1 1/2 tablespoons unsalted butter (Smart Balance Margarine)
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried rosemary, chopped fine
1 1/2 cups packaged oyster crackers
Serve chowder with herbed oyster crackers:
Preheat oven to 350 degrees. In a small saucepan melt butter with thyme, rosemary, and salt (no salt) and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden. Yield: 1 1/2 cups.
:food: