EASY Cod Chowder

18 70 341
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 6
EASY Cod Chowder
Health Highlights

Ingredients


227 gm Shiitake mushrooms, raw (shiitake bacon)
1/4 cup Extra virgin olive oil (shiitake bacon)
1 dash Soy sauce (shiitake bacon)
1 dash Sea Salt (shiitake bacon)
2 tbsp Avocado oil (shiitake bacon - for frying)
1 large White onion (diced)
2 large stalk(s) Celery (diced)
1 1/2 tsp Thyme, fresh (chopped)
1 leaf Bay leaf
2 tbsp Almond flour/meal, Bob's Red Mill
454 gm Red potato (cut into 1/3-inch dice)
2 cup Chicken broth (stock), low sodium (can use vegetable broth)
2 bottle (8oz) Clam juice, Bookbinder's
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)
454 gm Atlantic Cod (frozen, cut into 3/4-inch pieces)
1/2 cup Frozen yellow corn kernels (organic)
1 cup Cream, half and half, 10% M.F. (organic)

Instructions


Shiitake bacon:

Stem shiitake mushrooms and slice caps into 1/4-inch strips.

Toss with olive oil, soy sauce and salt. Allow to “marinate” for about 5 minutes.

“Frying” Shiitake Bacon on the Stovetop“:

Heat grapeseed or canola in large frying pan over medium heat. Add shiitake mushrooms and cook until crisp, about 10 minutes. Remove mushrooms to a separate plate.



”Roasting" Shiitake Bacon in the Oven:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread marinated mushrooms into a single layer on parchment-lined baking sheet. Roast in oven for about 10 minutes, or until dark and very lightly crisped at edges.

For an even stronger taste, cook until the shiitake mushrooms are really dark.



Chop shiitake bacon, set aside.

Chowder:

In a large heavy pot heat oil, add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned.

Sprinkle in the flour and cook, stirring, another 2 minutes.

Add the potatoes, shiitake bacon, broth and clam juice and bring to a boil. Then reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.

Season generously with salt and pepper. Add the cod and corn. Do not stir. Cook for 5 minutes.

Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Return chowder to heat and stir in the cream, gently to avoid breaking the fish into small pieces. Season to taste.

Bring chowder to serving temperature over gentle heat, uncovered.

ENJOY!

Serve with your favorite crackers or salad! ENJOY!

Nutrition Facts

Per Portion

Calories 341
Calories from fat 180
Calories from saturated fat 41
Total Fat 20.0 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 11.2 g
Cholesterol 45 mg
Sodium 538 mg
Potassium 956 mg
Total Carbohydrate 22.9 g
Dietary Fiber 3.6 g
Sugars 4.4 g
Protein 19.1 g

Dietary servings

Per Portion


Meat 0.8
Vegetables 3.0

Energy sources


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