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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.9
  • Total Fat: 10.0 g
  • Cholesterol: 56.5 mg
  • Sodium: 1,309.2 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 9.5 g

View full nutritional breakdown of Cod Chowder (Pam Reiss) calories by ingredient
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Cod Chowder (Pam Reiss)

Submitted by: MOTIV8TEDMOM23

Introduction

This can be made with any firm-fleshed white fish. If you're not a sage fan, substitue fresh parsley - just hold off adding the parsley until serving. Don't freeze. This can be made with any firm-fleshed white fish. If you're not a sage fan, substitue fresh parsley - just hold off adding the parsley until serving. Don't freeze.
Number of Servings: 6

Ingredients

    1 small yellow onion, peeled and coarsely chopped
    2 T olive oil
    4 cups Vegetable stock or broth
    1 stalk celery, cut into 1/2-inch cubes
    2 medium red potatoes, peeled and cut into 1/2-inch cubes
    2 small carrots, peeled and cut into 1/2-inch cubes
    1 1/2 tsp. salt
    1/2 tsp. black pepper
    1 bay leaf (Whole)
    1 tsp. fresh sage, chopped or 1/4 tsp. dried sage
    3 T all-purpose flour
    1 cup half-and-half
    1 lb. cod fillet, cut into large chunks

Directions

Saute onion over medium-high heat in olive oil for 5-7 minutes.
Add stock, celery, carrot, potatoes, salt, pepper, bay leaf and sage and cover. Bring the soup to a boil then turn down and simmer gently for 10-15 minutes, until the vegetables are just tender.
In a separate bowl, whisk together the flour and half-and-half, making sure to get out any lumps. Add this mixture to the soup, mixing it in well. Allow to simmer for 1-2 minutes, letting the flour cook.
Add the cod and cook for 3-5 minutes, or until the fish is just cooked.
Remove the bay leaf before serving.
Makes 6 3/4-cup servings.
Recipe from "Soup - A Kosher Collection" by Pam Reiss

Number of Servings: 6

Recipe submitted by SparkPeople user MOTIV8TEDMOM23.






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