ROCKPORT FISH CHOWDER
This is a low fat and healthy chowder that I'm very happy to have at pretty much any time. If you like clam chowder but want less fat give this a try! I don't put the paprika into the pot because I like a white chowder, I sprinkle some on top at serving.
Provided by Annacia
Categories Chowders
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
- Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
- Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
- Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
- Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
- Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
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