Red Pepper Fish Chowder
By the calendar we are in the final days of summer, but looking outside my window it feels as though the Autumn Equinox has descended upon us with full furry. As I write, a rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!)
But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner.
- 1 tablespoon olive oil
- 1/2 cup red onion, minced
- 1/2 cup red bell pepper, minced
- 1/2 cup celery, minced
- 3 slices turkey bacon, chopped
- 1 cup chicken or vegetable broth
- 2 cups Yukon gold potatoes, diced, but not peeled
- 1 cup fresh or frozen corn
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 cup sour cream, (don't use non-fat!)
- 1 large tomato, chopped and seeded
- 3/4 pound firm white fish cut into 3/4-inch dice, (see note below)
- 1/4 tsp. black pepper
- 2 tablespoons fennel fronds, (optional)
What type of fish can I use?
- mahi mahi
- Heat the olive oil over medium heat in a large sauté pan. Add the onions, bell pepper, and celery. Sauté until the vegetables are tender, about 5 minutes. Add the turkey bacon and sauté about 5 minutes more (until the bacon is crispy and the vegetables begin to turn golden in color).
- In the same pan add the broth and bring to a simmer. Add the diced potatoes and corn; cook until potatoes are tender, about 15 minutes.
- Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
- Add the chopped tomato, fish, and black pepper. Simmer 5 minutes more or until fish is cooked. Ladle chowder into bowls and garnish with chopped fennel.
What Makes this Recipe Work
- Lots of vegetables!
- Use what you have on hand
- Quick and easy to prepare
- A one-pot meal
- Did I mention easy?
|Serving size: 1.5 cups|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 4 g||20%|
|Unsaturated fat 5 g|
|Carbohydrates 46 g||15%|
|Sugar 9 g|
|Fiber 5 g||20%|
|Protein 27 g||54%|
|Cholesterol 65 mg||22%|
|Sodium 465 mg||19%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2014 Linda Lum