1 stephen ceideburg
3 slice bacon, cut into 1/4 pieces
3/4 cup chopped onion
1 clove garlic, minced
3/4 tsp ground cumin
1/4 tsp dried red pepper flakes
2 tbsp all-purpose flour
29 oz low-sodium chicken broth
14 1/2 oz whole peeled tomatoes
1/2 cup white wine
1/2 green bell pepper *
1/2 small sweet potato **
1/2 lb whitefish fillets ***
3/4 cup frozen corn kernels
1 1/2 tsp lime juice
1 pepper to taste
1 chopped fresh cilantro
A Recipe for
Southwestern Alaska Cod Chowder
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This Recipe for Southwestern Alaska Cod Chowder is one of thousands in the Recipes-to-go Diabetic Cookbook.
sing Sage: |
If you enjoy this Southwestern Alaska Cod Chowder Recipe - you should enjoy the recipe collections you can find on the websites below:
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
This is a recipe for Southwestern Alaska Cod Chowder from the recipe cookbook of Recipes-to-go (Diabetic)
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
The belly rules the mind. |
| Spanish Proverb |
Food Tip |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
* seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod or
pollock, cut into 2-inch chunks
Saute bacon in a large saucepan over medium-high heat until crisp.
Stir in onions, garlic, cumin and pepper flakes. Saute 5 minutes, or
until onions are soft. Remove from heat and stir in flour. Cook 1
minute, stirring constantly, then gradually whisk in chicken broth.
Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil,
reduce heat and simmer 10 minutes, or until sweet potatoes are soft.
Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish
flakes with a fork. Season with lime juice and pepper. Spoon into
soup bowls and garnish with cilantro.
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.
Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.
From the Oregonian's FOODday, 1/5/93.
Serves: 4
Southwestern Alaska Cod Chowder Recipe brought to you by Recipes To-Go