Moms Fish Chowder Lower Fat Recipes

SLOW-COOKER FISH CHOWDER

Steps:

• Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
• Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
• Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

ROCKPORT FISH CHOWDER

Steps:

• Heat oil in a large saucepan. Add onion and celery and sauté about 3 minutes.
• Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.
• Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.
• Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.
• Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.
• Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

MOM'S FISH CHOWDER

Steps:

• Dice the onions into 1/4-inch dice.
• In a large, heavy-bottomed soup pot, melt the butter, then add the diced onions. Cook the onions until they are just translucent.
• Peel and dice the potatoes into about 1/2-inch cubes. Add potatoes and clam juice. Simmer until potatoes are just barely tender.
• About 15 minutes before serving, cut any filleted fish you are using into about 3-inch sections. (It will fall apart after cooking into bite-size pieces. Cutting it up smaller before cooking would yield pieces that are too small in the finished dish. Add fish and simmer about 10 minutes, or until the fish is just cooked through.).
• To prevent breaking up pieces of fish, avoid stirring.
• Add the light cream, Worcestershire sauce, salt, pepper, and dill. Heat through, taking care to keep the heat low and prevent the cream from curdling.