French Canadian Carleton Sur Mer Fish Chowder (low fat)
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Ingredients
| 1 | lg. onion, chopped | | 1 tbsp. | oil | | 1 clove | garlic, minced | | 3 | potatoes, diced (1 lb/500g) | | 1 | carrot, diced | | 1/2 cup | sweet red pepper, diced | | 1/3 cup | celery, diced | | 2 cups | spring water | | 1 lb. | fish (fresh or | | frozen) | | dash | of dried dill or | | cumin | | 1/4 cup | fresh parsley | | 2 cups | milk (any kind of per cent you want to use) | | 1 cup | corn kernels (frozen or | | canned) | | Black pepper, freshly ground |
Garnish
| Soy bacon bits or | | real bacon bits/or sweet paprika |
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Instructions
In a saucepan, cook the onion in the oil for 5 minutes over low heat until transparent but not brown.
Add garlic, potatoes, carrot, red pepper, celery and water. Simmer, covered, until potatoes are almost tender (about 15 minutes).
Cut fish into chunks and add to saucepan. Cook, covered, for 3 minutes for fresh fish, 10 minutes for frozen.
Add cumin or dill, parsley, milk (skim, 1 %, 2 % or whole milk) and corn. Season with pepper to taste. Heat but do not boil.
Serve immediately with toasted whole wheat bread or unsalted cream crackers.
Offer guests paprika or bacon for light dusting. Serves 4 to 6.
The Memory Lane Cookbook Etienne Poirier, Jr.
Author's Comments
Carleton-sur-mer is a Quebec haven on the north shore of the Baie des Chaleurs. Check out site
http://www.immersionbdc.qc.ca/activite.htm
The chowder was developed by French settlers when fish was plentiful, and this version is a nostalgic and nutritious tribute to the past.
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