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Rockport Fish Chowder

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Rockport Fish Chowder
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Prep Time 15 minutes
Cook Time 1 hour and 15 minutes
Servings
servings -- 1 cup
Ingredients
Prep Time 15 minutes
Cook Time 1 hour and 15 minutes
Servings
servings -- 1 cup
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Heat oil in a large pan. Add celery and onion, and sauté about 3 minutes.
  2. Add potatoes, carrots, thyme, paprika, and clam juice. Wrap peppercorns and bay leaf in cheese cloth, and add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
  3. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
  4. Remove fish and vegetables from the pot; break fish into chunks. Bring the broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaf and peppercorns.
  5. Shake flour and ½ cup milk in a container with a tight-fitting lid until smoothly mixed together. Add to broth in the pot, along with the remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
  6. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
Recipe Notes

One serving of soup = 150 calories

200 Calorie Snack

One serving of stew with an orange or any fruit from the 50-calorie list.

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