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.
