FINE FISH CHOWDER Recipe

This is a hearty soup that is both easy to make and delicious to eat :-D

The recipe comes from my ‘Jane Brody’s Good Food Book – Living the High-Carbohydrate Way’ cookbook because my husband needs a high-carb, low-salt diet at the moment.

I did not use salt or wine, since those 2 things are taboo at the moment, and the soup was very good without those ingredients.

FINE FISH CHOWDER ~Serves 6 to 8

1 Tablespoon Butter or margarine * 2 cups peeled, cubed Potatoes (2 medium) * 2 cups sliced carrots (3 medium) * 2 cups sliced Onion (2 large) * Salt, if desired, to taste * 2 whole Cloves * 1 teaspoon dried Dillweed or 1 Tablespoon fresh snipped dillweed * 1 Bay Leaf * 2 Tablespoon Flour * 2 cups boiling Water * 1 pound thick Fish fillets (halibut, cod, Pollock, rockfish, ect) * ½ cup dry White Wine * 1 cup skim Milk * Freshly ground Black Pepper * 2 Tablespoons minced Parsley

In a large Dutch oven, melt the butter or margarine, and add the potatoes, carrots, onion, salt, cloves, dill, and bay leaf; saute, stirring, for about 5 minutes. Add the flour, and cook for another 30 seconds.

Add the boiling water, and cover the pot tightly. Simmer the chowder over very low heat for about 15 minutes or until the vegetables are tender.

Add the fish and wine. Cover the pot, and simmer the chowder for another 10 minutes or until the fish flakes easily with a fork. Discard the bay leaf.

Add the milk to the soup, and cook the soup, stirring, until it is hot.

Season the chowder with pepper, and serve sprinkled with parsley.