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Cod and Corn Chowder

Cookstr
  • Course: Hot Appetizer, Main Course
  • Total Time: Under 1 Hour
  • Skill Level: Easy
  • Cost: Moderate
    • Print
    • Recommend
    cod-and-corn-chowder

    Photo by: Joseph De Leo

    Yield: Serves 4

    INGREDIENTS
    • 2 teaspoons grapeseed oil
    • 1 medium onion, diced (about 6 ounces)
    • 1 medium carrot, diced (about 3 ounces)
    • 1 large celery stalk, diced (about 2 ounces)
    • 2 medium potatoes, peeled and diced (about 12 ounces)
    • Corn kernels from 2 corn ears
    • 2 cups vegetable stock (low-fat and low-sodium)
    • 1 cup low-fat milk
    • 1 pound cod fish fillets, diced
    • 2 tablespoons freshly minced parsley
    • Salt and pepper to taste

    Directions

    Heat the oil in a saucepan over high heat. Add the onion and sauté until translucent. Add the carrot, celery, potatoes, stock, and bring to a boil. Reduce heat and simmer for 15 minutes. Mash the potato with a fork and continue to reduce until you obtain a creamy texture. Add the corn, milk, fish, parsley, and bring to a boil. Continue to simmer for another 5 minutes. Adjust seasoning and serve immediately.


    © 2009 Marie-Annick Courtier
    NUTRITIONAL INFORMATION

    Nutritional information is provided by the author.

    Nutritional Facts

    Per Serving: 236 Cal (17% from Fat, 26% from Protein, 57% from Carb): 16 g Protein; 5 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 35 g Carb; 4 g Fiber; 9 g Sugar; 138 mg Calcium; 1 mg Iron; 159 mg Sodium; 30 mg cholesterol

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