SOUP RECIPE - 603
SOUTHWESTERN
ALASKA
COD
CHOWDER
3 slices bacon, cut into pieces
3/4 c. onion, chopped
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. red pepper flakes
2 tbsp. flour
2 (14 1/2 oz.) cans low salt chicken broth
1 (14 1/2 oz.) can tomatoes
1/2 c. white wine
1/2 green bell pepper, seeded &
chopped
1/2 sm. sweet potato, peeled & cut into 1/2 inch cubes
1/2 pound Alaska cod or pollock, cut
into bite sized chunks
3/4 c. frozen corn kernels
1 1/2 tsp. lime juice
Pepper to taste
Saute bacon in large saucepan over medium heat until crisp.
Stir in onion, garlic, cumin and pepper flakes.
Saute five minutes or until onions are soft. Remove from heat and stir in flour.
Cook one minute, stirring constantly. Gradually whisk in chicken broth.
Stir in tomatoes, wine, peppers and sweet potatoes.
Bring to a boil and reduce heat and simmer 10 minutes or until sweet potatoes are soft.
Add fish and corn.
Simmer 2 to 3 minutes, or until fish flakes with a fork.
Season with lime juice and pepper.
Spoon into bowls,
garnish with parsley or cilantro. Serves 4.
SOUP RECIPE - 604
POTATO
CHOWDER
5 med. potatoes, peeled, sliced
1/3 c. onion, chopped
2 tbsp. flour
Salt & pepper to taste
2 tbsp. margarine
1 (3 oz.) jar dried beef (cut beef into sm. pieces)
3 c. milk
Cook potatoes in 2 1/2 cups boiling water until tender.
Break up potatoes, slightly with a fork.
Melt margarine in a saucepan.
Add onion and cook until brown.
Add beef.
Cook and stir until beef curls.
Add flour, mix well.
Add milk all at once and stir until thickened.
Add potatoes.
Reheat.
Serves 8.
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