Southwestern alaska cod chowder

Main Ingredient: Various Seafood
Course: Various soups and stews
Cuisine: Southwestern Alaska
Yield:

Southwestern alaska cod chowder ingredients

Stephen Ceideburg
3 sli Bacon, cut into ¼" pieces
3⁄4 c Chopped onion
1 Cloves garlic, minced
3⁄4 t Ground cumin
1⁄4 t dried red pepper flakes
2 T All-purpose flour
29 oz Low-sodium chicken broth
14 1⁄4 oz Whole peeled tomatoes
1⁄2 c white wine
1⁄2 Green bell pepper
1⁄2 small Sweet potato **
1⁄2 lb Whitefish fillets ***
3⁄4 c Frozen corn kernels
1 1⁄2 t Lime Juice
pepper, to taste
Chopped fresh cilantro

Cooking Southwestern alaska cod chowder

1. * seeded and chopped ** peeled and cut into ½-inch cubes *** cod or pollock, cut into 2-inch chunks saute bacon in a large saucepan over medium-high heat until crisp.
2. Stiri in onions, garlic, cumin and pepper flakes.
3. Sautei 5 minutes, or until onions are soft.
4. Remove from heat and stir in flour.
5. Cook 1 minute, stirring constantly, then gradually whisk in chicken broth.
6. stir in tomatoes, wine, bell pepper and sweet potato.
7. Bring to a boil, reduce heat and simmer 10 minutes, or until sweet potatoes are soft.
8. Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a fork.
9. Seasoni with lime juice and pepper.
10. Spoon into soup bowls and garnish with cilantro.
11. per serving: 201 calories (32 percent from protein, 50 percent from carbohydrate, 18 percent from fat), 17 grams protein, 21 grams carbohydrate, 4 grams fat, 25 milligrams cholesterol, 917 milligrams sodium.
12. exchanges: 1 ½ vegetable, 1 bread, 2 meat, ½ fat. from the oregonian"s foodday, 1/5/93.