French Canadian Carleton Sur Mer Fish Chowder (Low Fat)

Name: French Canadian Carleton Sur Mer Fish Chowder (Low Fat)
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 1 large onion, chopped; 1 tablespoon oil; 1 garlic clove, minced; 3 potatoes, diced (1 lb/500g); 1 carrot, diced; 1/2 cup sweet red pepper, diced; 1/3 cup celery, diced; 2 cups mineral water; 1 lb fish (fresh or frozen); 1 dash dried dill or 1 dash cumin; 1/4 cup fresh parsley; 2 cups milk (any kind of per cent you want to use); 1 cup corn kernel (frozen or canned); black pepper, freshly ground; bacon bits or sweet paprika

Submitted by Olha7397

"Carleton-sur-mer is a Quebec haven on the north shore of the Baie des Chaleurs. Check out site http://www.immersionbdc.qc.ca/activite.htm The chowder was developed by French settlers when fish was plentiful, and this version is a nostalgic and nutritious tribute to the past."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4-6

ingredients

1 large onion, chopped
1 tablespoon oil
1 garlic clove, minced
3 potatoes, diced (1 lb/500g)
1 carrot, diced
¹⁄₂ cup sweet red pepper, diced
¹⁄₃ cup celery, diced
2 cups mineral water
1 lb fish (fresh or frozen)
1 dash dried dill or 1 dash cumin
¹⁄₄ cup fresh parsley
2 cups milk (any kind of per cent you want to use)
1 cup corn kernel (frozen or canned)
black pepper, freshly ground
GARNISH
bacon bits or sweet paprika

directions

In a saucepan, cook the onion in the oil for 5 minutes over low heat until transparent but not brown.
Add garlic, potatoes, carrot, red pepper, celery and water. Simmer, covered, until potatoes are almost tender (about 15 minutes).
Cut fish into chunks and add to saucepan. Cook, covered, for 3 minutes for fresh fish, 10 minutes for frozen.
Add cumin or dill, parsley, milk (skim, 1 %, 2 % or whole milk) and corn. Season with pepper to taste. Heat but do not boil.
Serve immediately with toasted whole wheat bread or unsalted cream crackers.
Offer guests paprika or bacon for light dusting. Serves 4 to 6.
The Memory Lane Cookbook Etienne Poirier, Jr.