Light and Luscious Fish Chowder


Photo: Scott Koeneman
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Ingredients

2 teaspoons olive oil
1 pound Canadian bacon, diced
1 large onion, diced
5 mediums potatoes, diced
1 1/2 pounds cod (cut into bite-size pieces)
12 ounces evaporated skim milk
1/2 cup low-fat buttermilk
2 tablespoons light butter
salt and pepper to taste
chowder

Preparation

1
In a stock or soup pot, heat oil over medium-high heat. Add Canadian bacon and saute until edges are crispy.
2
Reduce heat to medium and add onion, saute until tender. Add potatoes and fill with just enough water to cover them. Bring to a boil and and cook until potatoes are tender, about 5 minutes.
3
Add fish, evaporated milk, buttermilk, and light butter. Bring to a boil and reduce heat to low and simmer for 30 minutes. Salt and pepper to taste.
4
Serve with corn bread or a hearty whole-grain bread.
.

About

This soup is easy to do, creamy, flavorful and healthy. My wife, who loves chowder, was the first to go back for seconds. Even more telling, my 15-year-old son, who is convinced he doesn't like fish, chowed-down non-stop! To lighten traditional chowder, I used Canadian bacon, a wonderful lower-fat alternative to bacon, and a combination of evaporated skim and buttermilk for the evaporated and whole milk most often used. These provide the same creamy texture and flavor without all the fat.

Yield:

1 servings

Added:

Friday, January 8, 2010 - 12:55pm

Creator:

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