Cod ChowderRecipe posted in: Lunch/Dinner
Rich and creamy, New-England style chowder is now also diet-approved with this delectable Cod Chowder recipe. With a taste that is so buttery and savory, any seafood fanatic would be surprised to find that this dish is also forgiving on your waistline. In fact, cod is an exceptional diet protein, with “a cleaner fish” tagline as it’s claim to fame. You’ll even save extra time and effort with this recipe because the cod is cooked whole.
Phase: Phase 2, Phase 3
Servings: 4 (2 cup) servings
- 2 Lean Protein
- 1 Vegetables
- 1 Extras
- 1 Tbsp. trans-fat-free margarine
- 3 slices turkey bacon, cut into 1/2-inch pieces
- 1 large turnip, peeled and cut into 1/2-inch dice
- 1 small onion, chopped
- 3 celery stalks, chopped
- 1 tsp. dried thyme
- 16 oz. (2 cups) bottled clam juice, fish stock, or lower-sodium chicken broth
- 1 3/4 cups water
- 1 cup half-and-half
- 1 1/2lbs. skinless cod or haddock fillets, at least 1 inch thick, pinbones removed
- Salt and freshly ground black pepper
- Heat margarine in a wide saucepan or Dutch oven over medium heat. Add turkey bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Add turnip, onion, celery, and thyme to the same pan. Cook over medium heat for 5 minutes. Add clam juice and water. Bring to a boil; reduce to a simmer and cook for 5 minutes. Stir in half-and-half and reserved bacon.
- Add fish, pushing vegetables to the side to allow fish to be mostly covered by liquid; bring back to a simmer and cook for 5 minutes. Cover, remove from heat and allow chowder to stand for 10 minutes (fish will finish cooking during this time). Using a wooden spoon, gently break fish up into chunks. Season chowder with salt and pepper to taste and serve hot.