Recipe for Easy Lowcarb Fish Chowder

Lowcarb Fish Chowder

This recipe is so good that people who ordinarily don't like fish-- in other words, my teenage sons--even make the leftovers disappear! Leftovers from a recipe with four servings, you ask! The truth is that I never make less than double this easy but luxurious recipe-- and, despite that, I never get more than one dinner from it. However, there is enough to make great lunches and snacks the rest of week.

I prefer real fish broth (if it's very flavorful you can use half water), but even the powdered stuff works. The fish soup powder I use is either Japanese dashi mix or Korean myulchi dashida (anchovy soup) in half strength. In a pinch, vegetable or chicken bouillon cubes will do. Or use a vegan trick of cooking seaweed in the soup water.

On the other hand, the fish need not be fresh--it's a great way to turn frozen fish into a gourmet dish. Any type of white fish is fine.

My favorite recipes are favorites because they are easy. I use frozen vegetables in soups because their sometimes watery texture is not a problem--and it saves a lot of peeling and chopping. However, I've never seen frozen celery, so the recipe has been tested only with fresh.

Another reason that this is an easy recipe is the vegetables don't need to be watched while cooking (a few minutes more or less won't make a big difference in the final product) and the fish, thickener, and cream step take only a few minutes.

It's fun to vary the types of fish and vegetables. However, it's not possible to give exact cooking times or nutrition because of all the variables.

Please note: this recipe contains dairy and has not been tested with a non-dairy substitute.

Recipe By     : Barbara Pollack
Serving Size  : 4    Preparation Time :0:20
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  quarts        fish stock or water plus fish soup powder
   1                    carrot
     1/2                onion -- sliced thin
   2                    celery stalks -- sliced thin
     1/2  pound         cauliflower flowerets
   1      pound         fish fillets--in bite-sized cubes
   4      teaspoons     not/Starch or other thickener
     2/3  cup           heavy cream
                        salt and white pepper to taste

Combine all except fish and cream and simmer until vegetables are soft. Add fish and simmer until fish is white. Thicken to chowder consistency. The actual amount of thickener may vary depending on the other ingredients--most people like it very thick. Add cream just before serving.

If you've got a bit of extra time, before adding the liquid, "sweat" the vegetables in a little olive oil or butter for extra flavor.

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