Monday, February 13, 2012

A Month of Soups: Fish Chowdah

Let’s use up that other half-pound of firm fish you bought earlier this week. What? You used it in another dinner? Well, good for you, Heart-Healthy One!

Now get back to the store and buy some more. Just a half-pound for this soup. Also make sure you have some shrimp and a can of clams if you can’t find fresh ones.

Chowders are satisfying dishes because they are rich and creamy, even if they are not heavy on fat, like this one. If you want to substitute Half-and-Half for the evaporated milk, feel free, but omit the butter if you do so.

We’re also going to use up some potatoes in this one, so I hope you have some lovely ones on hand. Yukon Gold are great, but feel free to use any potato you have on hand. Remember how to bake them? If not, read the recipe for “Loaded Baked Potato Soup” from yesterday.

You may have noticed I’m not big on adding salt to foods. Add in salt and/or pepper to your taste to any of these dishes. Most foods have enough natural sodium, that once you get accustomed to it, you will find you rarely need to salt foods.

Fish Chowdah (serves 6-8)

5 large russet (or 15-20 Yukon Gold) potatoes, baked

2 T olive oil

1 large onion, diced

½ pound firm-flesh fish, bite-size chunks

6 oz clams, chopped

12 large shrimp, chopped

2 cans evaporated milk

1 milk can of water

1 T butter

1 can corn

1 green onion, sliced diagonally

Bake potatoes. Mash half pretty well; rough chop the other half to small bite-size chunks. Set aside.

In a Dutch oven or large pan, sauté onion in olive oil. Remove when translucent. Add fish, shrimp, and clams. Cook for 3-5 minutes, turning to get color on fish. Add onion back in. Stir. Immediately add milk, water, and butter. On low heat, bring chowder to a simmer. Add corn. Bring back to simmer. Serve garnished with green onion. Serve with oyster or water crackers.

DH’s Rating: 5 Tongues Up! I told you he likes potatoes. Any variant I do of this soup is a hit with him.

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