Light and Luscious Fish Chowder
By: Scott Koeneman
Published: Friday, January 8, 2010 - 12:55pm

Ingredients




2 teaspoons olive oil
1 pound Canadian bacon, diced
1 large onion, diced
5 mediums potatoes, diced
1 1/2 pounds cod (cut into bite-size pieces)
12 ounces evaporated skim milk
1/2 cup low-fat buttermilk
2 tablespoons light butter
salt and pepper to taste
chowder

Preparation

1 In a stock or soup pot, heat oil over medium-high heat. Add  Canadian bacon and saute until edges are crispy. 2 Reduce heat to medium and add onion, saute until tender. Add potatoes and fill with just enough water to cover them. Bring to a boil and and cook until potatoes are tender, about 5 minutes. 3 Add fish, evaporated milk, buttermilk, and light butter. Bring to a boil and reduce heat to low and simmer for 30 minutes. Salt and pepper to taste. 4 Serve with corn bread or a hearty whole-grain bread.

About


This soup is easy to do, creamy, flavorful and healthy. My wife, who loves chowder, was the first to go back for seconds. Even more telling, my 15-year-old son, who is convinced he doesn't like fish, chowed-down non-stop! To lighten traditional chowder, I used Canadian bacon, a wonderful lower-fat alternative to bacon, and a combination of evaporated skim and buttermilk for the evaporated and whole milk most often used. These provide the same creamy texture and flavor without all the fat.