SchoolFamily Recipes Top Recipes Skinny Fish Chowder

Skinny Fish Chowder

Seafood chowders are notorious for their creamy, rich consistency and their deceptively high calorie counts from all the butter and cream called for in most recipes. That’s why we decided to slim things down quite a bit in this satisfying yet skinny fish chowder. Let your kids top each bowlful with oyster crackers and they’ll slurp away. SPECIAL OFFER: SchoolFamily.com readers can purchase No Whine With Dinner at 30 percent off the list price, and get  free shipping, by ordering the book here and using this promo code: FS2011.

Skinny Fish Chowder
5.0/5 rating (2 votes)

Ingredients

  • 1¼ pounds white fish such as haddock or cod, cut into 1-inch pieces
  • 1 pound yellow or Yukon Gold potatoes, peeled and cut into 3/4-inch dice (that’s about 2 large potatoes or 3 cups diced)
  • 12 ounces carrots, peeled and cut into ½-inch dice (2 cups)
  • 1 small onion, cut into 1/4-inch dice (1 cup)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry wine or 1/4 cup white wine
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon celery seed
  • 1 ounce pancetta ham or 2 slices nitrite-free bacon, coarsely chopped
  • 3 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups 1 percent low-fat milk
  • 2 cups all-natural chicken broth
  • 1/4 cup light sour cream, optional
  • oyster crackers, optional

Directions

  1. Preheat the oven to 375°F.
  2. Place the fish, potatoes, carrots, onion, olive oil, sherry wine, Worcestershire sauce, bay leaf, salt, pepper, dill, and celery seed in a large Dutch oven or ovenproof pot or casserole, and gently stir to combine.
  3. Cover and bake until the fish is cooked and the vegetables are tender, about 1 hour.  Remove from oven and set aside.
  4. About 15 minutes before the fish is done, prepare your “cream” sauce. Cook the pancetta in a medium saucepan over medium heat, stirring frequently, until crispy, about 5 minutes.
  5. Add the butter and heat until it melts.  Add the flour and whisk constantly until smooth, about 2 minutes. Whisk the milk and broth slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly.  Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
  6. Remove from the heat, and whisk in the sour cream as desired.  Add the sauce to the fish mixture and stir gently to combine. Remove the bay leaf.  Serve in individual bowls and top with oyster crackers as desired.

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