Publisher Photo
Publisher Photo
Our kids refused to try this soup when I first served it, but then they saw how much their father and I were enjoying it! I serve it with a salad and bread for a complete meal.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 3 bacon strips, diced
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 quart water
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • Dash pepper
  • 2 medium potatoes, peeled and diced
  • 1 pound frozen cod, thawed and cut into 3/4-inch pieces
  • 1 package (10 ounces) frozen whole kernel corn, thawed
  • 1 tablespoon cider vinegar
  • GARLIC BUTTER:
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Fish-shaped crackers, optional

Directions

In a 3-qt. saucepan, cook bacon until crisp. Remove with a slotted spoon and set aside. Saute onion and garlic in drippings until tender. Add tomatoes, water, cumin, salt, turmeric and pepper; bring to a boil. add potatoes; simmer for 15 minutes or until tender. Add fish, corn and vinegar; cook for 10 minutes or until fish is opaque and flakes easily. Stir in bacon. For garlic butter, beat butter, parsley, lemon juice and garlic in a small mixing bowl until fluffy. Top each serving of soup with a dollop of garlic butter; garnish with crackers if desired. Yield: 8 servings (2 quarts).
Originally published as Chunky Fish Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23

Nutritional Facts

1 cup: 244 calories, 13g fat (8g saturated fat), 54mg cholesterol, 428mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 12g protein.

  • 3 bacon strips, diced
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 quart water
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • Dash pepper
  • 2 medium potatoes, peeled and diced
  • 1 pound frozen cod, thawed and cut into 3/4-inch pieces
  • 1 package (10 ounces) frozen whole kernel corn, thawed
  • 1 tablespoon cider vinegar
  • GARLIC BUTTER:
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Fish-shaped crackers, optional
  1. In a 3-qt. saucepan, cook bacon until crisp. Remove with a slotted spoon and set aside. Saute onion and garlic in drippings until tender. Add tomatoes, water, cumin, salt, turmeric and pepper; bring to a boil. add potatoes; simmer for 15 minutes or until tender. Add fish, corn and vinegar; cook for 10 minutes or until fish is opaque and flakes easily. Stir in bacon. For garlic butter, beat butter, parsley, lemon juice and garlic in a small mixing bowl until fluffy. Top each serving of soup with a dollop of garlic butter; garnish with crackers if desired. Yield: 8 servings (2 quarts).
Originally published as Chunky Fish Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23

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