Catch of the Sea Chowder
This is a wonderful one-dish meal. I usually use a combination of fish, shrimp, and scallops instead of just the fish fillet. Delicious! The original recipe called for canned potato soup; however, I live a Weight Watchers "Core" lifestyle, so I eliminated the canned soup and substituted a diced potato cooked in skim milk.
This is a wonderful one-dish meal. I usually use a combination of fish, shrimp, and scallops instead of just the fish fillet. Delicious! The original recipe called for canned potato soup; however, I live a Weight Watchers "Core" lifestyle, so I eliminated the canned soup and substituted a diced potato cooked in skim milk.
- Carbohydrate 39.63273883125 g
- Cholesterol 456.8425 mg
- Fat 15.553079362275 g
- Fiber 1.84749656273991 g
- Protein 46.54202896875 g
- Saturated Fat 4.31646533746893 g
- Serving Size 1 1 Serving (759g)
- Sodium 437.530069999995 mg
- Sugar 37.7852422685101 g
- Trans Fat 2.32341732499391 g
- Calories 486 calories
Step-by-step
- saute celery and onion in olive oil until tender in a sauce pan.
- Add potato, milk, corn pepper and bay leaf. Simmer 10 minutes or until the potato is done.
- With a slotted spoon, scoop out half the potato and corn and set aside. Remove and dispose of the bay leaf. Use an immersion blender to blend the remaining milk, potatoes and corn in the sauce pan.
- Return to the sauce pan the potato and corn that had been set aside.
- Add the fish to the pan and simmer about 10 minutes or until the fish is done. Stir often.
When should the delicate white fish go into the simmering pot so it flakes without dissolving? Managing dense root vegetables alongside fragile seafood requires a strict operational sequence. Hard dice the potatoes to a strict half-inch dimension to ensure they soften within the ten-minute simmer window alongside the milk, corn, and bay leaf. Removing half of those solids before pureeing the base creates a dual-texture profile, leaving whole pieces for bite while starch thickens the surrounding liquid. Skim milk demands careful heat management; maintain a gentle simmer rather than a rolling boil to prevent the high lactose content from scorching on the bottom of the saucepan. Add the fish only after the blended base is reassembled, poaching the fillets for exactly ten minutes until opaque and flaky. Dairy-heavy soups generally resist freezing because emulsion stability breaks down upon thawing, resulting in a grainy texture. Store leftovers in an airtight container in the refrigerator for up to two days, reheating gently over low heat without letting the liquid reach a full boil.
