Southwestern Alaska Cod Chowder

Course : Chowders
Serves: 4
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3 slices bacon -- cut into 1/4 inch pieces
3/4 cup chopped onion
1 clove garlic -- minced
3/4 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
2 tablespoons all-purpose flour
29 ounces low-sodium chicken broth
14 1/2 ounces peeled tomatoes
1/2 cup white wine
1/2 medium green bell pepper *
1/2 small sweet potato **
1/2 pound whitefish fillets ---
3/4 cup frozen corn kernels
1 1/2 teaspoons lime juice
1 teaspoon pepper to taste
1 bunches chopped fresh cilantro

Preparation / Directions:

* seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod or Pollock, cut into 2-inch chunks Sauté bacon in a large saucepan over medium-high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes, or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly, then gradually whisk in chicken broth. Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil, reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a fork. Season with lime juice and pepper. Spoon into soup bowls and garnish with cilantro.

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