Cod chowder recipe
Cod Chowder
Makes 16 1-cup servings
3 Tbsp olive oil
2 tsp garlic, minced
1/4 cup jalapeño pepper, chopped fine
1 cup onion, chopped
1 cup leek, chopped
4 cups celery, chopped
Over medium-low heat, sauté all vegetables save potato until tender, about 20 minutes.
1 lb russet potato, unpeeled, chopped
2 low-sodium cubes vegetable bouillon
4 cups water
1 can unsweetened coconut milk
Add potatoes, bouillon cubes, water, and coconut milk to pot, stir, bring to simmer.
1 large bay leaf
1 Tbsp dried parsley
1 tsp kosher salt
3/4 tsp dried dill
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp crushed red pepper
1/4 tsp paprika
Add bay leaf and other seasonings. Cover and simmer, over medium-low, until potatoes are tender, about 20 minutes. Blend soup.
1 lb cod, cubed small (1/4- to 1/2-inch cubes)
1 can corn kernals, drained
1 Tbsp lemon juice
Add cod, corn, and lemon juice to simmering pot. Stir, cover, and allow to cook for 5-7 minutes.
Stir soup and serve hot.
Per cup: 175 calories, 9 g fat (6 g saturated), 16 mg cholesterol, 219 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g sugars, 9 g protein; 35 g (3%) calcium, 2 mg (9%) iron, and 502 mg (11%) potassium.
Makes 16 1-cup servings
3 Tbsp olive oil
2 tsp garlic, minced
1/4 cup jalapeño pepper, chopped fine
1 cup onion, chopped
1 cup leek, chopped
4 cups celery, chopped
Over medium-low heat, sauté all vegetables save potato until tender, about 20 minutes.
1 lb russet potato, unpeeled, chopped
2 low-sodium cubes vegetable bouillon
4 cups water
1 can unsweetened coconut milk
Add potatoes, bouillon cubes, water, and coconut milk to pot, stir, bring to simmer.
1 large bay leaf
1 Tbsp dried parsley
1 tsp kosher salt
3/4 tsp dried dill
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp crushed red pepper
1/4 tsp paprika
Add bay leaf and other seasonings. Cover and simmer, over medium-low, until potatoes are tender, about 20 minutes. Blend soup.
1 lb cod, cubed small (1/4- to 1/2-inch cubes)
1 can corn kernals, drained
1 Tbsp lemon juice
Add cod, corn, and lemon juice to simmering pot. Stir, cover, and allow to cook for 5-7 minutes.
Stir soup and serve hot.
Per cup: 175 calories, 9 g fat (6 g saturated), 16 mg cholesterol, 219 mg sodium, 17 g carbohydrate, 2 g fiber, 2 g sugars, 9 g protein; 35 g (3%) calcium, 2 mg (9%) iron, and 502 mg (11%) potassium.