I come from a family of Manhattan Clam Chowder lovers, but it can’t be served all the time, so it may be a good time to write about an alternative chowder choice  *  Because it is a pre-holiday warm up the ingredients are simple – low fat and reduced calorie  *  It is always better to prepare a large bowl of chowder so that their will be time to let any left overs blend flavor in the refrigerator *  Let’s begin by pouring two tablespoons of extra virgin cold pressed olive oil into a large pot  *  Warm the oil and add 1/2 cup of diced sweet onion – 1/2 cup of diced celery – 1/2 cup of diced carrots and 1/2 cup of peas (held on the side to be added after the broth  *  let the vegetables simmer until the onions are translucent  *  Add 1 lb of large cubed cod fish or any white fish of your choice and let it cook with the veges until it looks poached  *  Add two cups of chicken broth and let the veges, fish and broth meld for ten minutes  *  now add enough of either milk, cream, half and half or coconut milk to turn the chowder cream colored  *  coconut milk is my current favorite with 1/4 tsp of curry powder  *  let the mixture simmer on low heat for twenty minutes  *  add 1/2 tsp of freshly ground black pepper and it should be ready for the first serving  *  Remember the best is yet to come – after left overs have been refrigerated over night – the next serving should be even more flavorful  *  Sometimes the peas can be replaced with corn for added color  *  However, chowders are best with three or the most – four vegetables mixed in  – more than three or four vegetables in a chowder make it too busy and bulky to add flavor to the fish and white broth  *  a fresh piece of parsley on top of each serving is always welcome

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