Creamy Cod and Vegetable Chowder
Cod Chowder for Two
Description:
Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don’t really care for haddock and so used cod instead.
Cooking Time: 25 minutes
Preparation Time: 10 minutes
Total Time: 35 minutes
Recipe Category: Chowders
Keywords: Vegetable, Canadian, Low Cholesterol, Healthy, Kosher, Free Of…, < 60 Mins, Beginner Cook, Stove Top, Easy
Nutritional Information (per serving):
- Calories: 541.3
- Fat: 17g
- Saturated Fat: 9.6g
- Cholesterol: 98.2mg
- Sodium: 867.1mg
- Carbohydrates: 67.2g
- Fiber: 7.9g
- Sugar: 4.6g
- Protein: 36.3g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Butter |
| 1/2 | Margarine |
| 1/2 | Onion |
| 1 | Celery |
| 4 | Carrots |
| 1 | Mushroom slices |
| 1 | Potato |
| 1/4 | Water |
| 2 | Milk |
| 1 | Corn kernel |
| 1/2 | Salt |
| 1/2 | Fresh ground black pepper |
| 1 | Cod |
Instructions:
-
In a large saucepan, over medium-low heat, melt butter and sauté onion, celery, carrots, and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
-
Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
-
Add milk and corn to the pot, along with salt and pepper; bring to a boil.
-
Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.
