COD AND CLAM VEGETABLE CHOWDER

Soup can be eaten at any time of the day though I generally don’t have it for breakfast. But I have had congee for breakfast and quite enjoyed it. I served this cod and clam vegetable chowder for supper as the main meal along with some almond flour crackers that are very similar to saltines or soda crackers. Making a chowder is also a good way to use small pieces of frozen fish that you might have in the freezer. The soup has a nice flavour and the DH and I found it satisfying. 

Ingredients:

5 slices of bacon, chopped (optional) OR 2 tbsp olive oil

1 med onion, chopped

2 celery stalks, chopped

2 carrots, peeled, chopped

1/2 coloured pepper, chopped

2 med potatoes, peeled, cubed

2 cups of water

1 tbsp fresh dill, chopped or 1 tsp dry

341 ml can of corn (1 1/2 cups)

Salt and pepper to taste

1/3 cup flour

2 cups milk 

142 grams can of baby clams

140 to 160 grams frozen uncooked cod fillet, thawed, cut into small chunks

This makes about two cups of fish. You can use other fish instead of clams and cod. 

Directions:

Using bacon: Add the bacon to a large pot and cook (medium heat) until the bacon is three quarters cooked. Remove the bacon with a slotted spoon, place into a small bowl or cup and drain the fat off from the pot. Add the bacon back to the pot. 

Using oil: Add the oil to a large cooking pot and heat on medium high.

Add the onion, celery, carrots and pepper to the pot with the bacon or oil. Sauté on medium heat for five minutes until the vegetables soften. You don’t want the onions to get browned. Add the potatoes and continue cooking for a few minutes. Add the corn, dill, salt and pepper. Stir all of the ingredients. Add two cups of water, stir the soup, increase the heat until the soup starts to boil, then reduce the heat to low. Cook for about 20 minutes until the vegetables are cooked. 

Add the flour to a large measuring cup or a mixing bowl. Add the milk and whisk until the flour is dissolved. Add the mixture to the soup pot and mix it all together. Add the fish and stir it around the soup. Increase the heat until the soup starts to boil (medium high) and then reduce the heat to low. Cook for five minutes. Serves 4 to 6 depending on appetites and if you are having this soup as a starter or main meal. 

Other options for vegetables include adding a cup of frozen peas or substituting sweet potatoes for regular potatoes.