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Bolder chowders.

Here are three seafood soups

with extra personality Each can make a one-bowl meal

Traditionally a potage of seafood and vegetables, chowder takes on a bolder personality in these variations. Herbs, spices, and chiles give them verve.

Serve any one of the chowders as a one

bowl entree for a family supper or an informal dinner with friends. Accompany with a green salad and a crusty loaf of bread or crisp breadsticks.

Curried Fish Chowder

2 tablespoons butter or margarine

1 large onion, chopped

2 tablespoons minced fresh ginger

1 clove garlic, pressed or minced

1 1/2 tablespoons curry powder

6 cups regular-strength chicken broth

2 medium-size thin-skinned potatoes

(about 1 lb. total), peeled and cut into 1/2-inch cubes 1 large carrot, peeled and cut into

1/2-inch cubes

3 strips (each 1/2 by 4 in.) pared

lemon peel, yellow part only

2 small dried hot red chilies

1 pound skinned white-flesh fish

fillets, such as rockfish or orange roughy, cut into 1/2-inch cubes

1/2 cup thinly sliced green onions

1 cup unflavored yogurt

1 lemon, cut into wedges In a 5- to 6-quart pan, combine butter, chopped onion, ginger, and garlic; stir often over medium-high heat until onion is limp, about 5 minutes. Add curry powder; stir I to 2 minutes. Add broth, potatoes, carrot, lemon peel, and chilies; bring to a boil over high heat. Cover and simmer until potatoes are tender when pierced, about 20 minutes.

Add fish, cover, and simmer until it is opaque in thickest part (cut to test), 2 to 3 minutes longer. If desired, remove and discard the chilies. Ladle into tureen; sprinkle with 1 tablespoon green onions. Add remaining green onions, yogurt, and lemon to taste. Makes 4 to 6 servings.

Per serving., 238 cal. ; 21 g protein; 23 g carbo.; 7. 6 g fat, 39 mg chol.; 176 mg sodium.

Tarragon Wine Seafood Chowder

1/4 cup (1/2 lb.) butter or margarine

1 large onion, chopped

1 clove garlic, pressed or minced

1/4 cup all-purpose flour

4 cups regular-strength chicken broth

1 cup dry white wine

1 cup water

1/4 teaspoon dry tarragon leaves

2 medium-size thin-skinned potatoes

(about 1 lb. total), peeled and cut into 1/2-inch cubes

12 to 18 clams in shells (suitable for

steaming), scrubbed well

1 pound skinned white-flesh fish

fillets, such as rockfish or orange roughy, cut into 1/2-inch cubes

1/2 cup whipping cream

1/4 pound tiny cooked shelled shrimp

or cooked shelled crab (optional)

2 tablespoons chopped parsley

Salt and pepper

In a 5- to 6-quart pan, melt butter over medium-high heat. Add onion and garlic; stir often until limp, about 5 minutes. Stir in flour, then broth, wine, water, and tarragon, Stir over high heat until boiling. Add potatoes, cover, and simmer until tender when pierced, about 20 minutes. Stir in clams. Cover and simmer until clams begin to open, 5 to 10 minutes.

Add fish, cover, and simmer until it is opaque in thickest part (cut to test), 2 to 3 minutes longer. Add cream and shrimp; cover and simmer until hot, 2 to 4 minutes. Ladle into a tureen or wide soup bowls. Sprinkle with parsley. Add salt and pepper to taste. Makes 6 servings.

Per serving: 318 cal; 22 g protein; 20 g carbo.; 17 g fat, 80 mg chol.; 189 mg sodium.

Shrimp and Rice Chowder

2 fresh jalapeno chilies (about 3 in.)

2 tablespoons salad oil

1 large onion, chopped

2 cloves garlic, pressed or minced

1/2 teaspoon cumin seed

6 cups regular-strength chicken broth

2/3 cup medium-grain white rice

3 medium-size Roma-type tomatoes,

cored and diced

1 package (10 oz.) frozen petite

peas, thawed

1 pound tiny cooked shelled shrimp

1 large lime, cut into wedges

Cut 1 chili in half lengthwise. Thinly slice remaining chili and set aside. In a 5- to 6quart pan, combine oil, onion, garlic, cumin seed, and I or 2 chili halves to taste. Stir over medium-high heat until onion is limp, about 5 minutes. Add broth and rice. Bring to a boil over high beat, cover, and simmer until rice is very tender to bite, 25 to 30 minutes.

Add tomatoes, peas, and 3/4 of the shrimp. Simmer, uncovered, until hot. Remove and discard chili halves. Ladle chowder into wide soup bowls. Mound remaining shrimp equally in each bowl. Garnish with lime; sprinkle with sliced chili. Serves 6.

Per serving : 281 cal. ; 23 g pro tein; 30 g carbo. ; 7.6 g fat; 148 mg chol.; 294 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1988
Words:762
Previous Article:Winemaker's lunch: broiled trout, potato and mushroom casserole, fresh fruit.
Next Article:Potluck Cook Book.
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