Recipe - Southwestern Alaska Cod Chowder

Stephen Ceideburg
3 sl Bacon, cut into 1/4" pieces
Three fourths cup Chopped onion
1 Clove garlic, minced
Three fourths teaspoon Ground cumin
One fourth teaspoon Dried red pepper flakes
2 tablespoon Allpurpose flour
29 ounce Lowsodium chicken broth
14 One half ounce Whole peeled tomatoes
One half cup White wine
One half Green bell pepper *
One half small Sweet potato **
One half pound Whitefish fillets ***
Three fourths cup Frozen corn kernels
1 One half teaspoon Lime juice
Pepper to taste
Chopped fresh cilantro

* seeded and chopped ** peeled and cut into 1/2inch cubes *** cod or
pollock, cut into 2inch chunks

Saute bacon in a large saucepan over mediumhigh heat until crisp. Stir in
onions, garlic, cumin and pepper flakes. Saute 5 minutes, or until onions
are soft. Remove from heat and stir in flour. Cook 1 minute, stirring
constantly, then gradually whisk in chicken broth.

Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil,
reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add
whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a
fork. Season with lime juice and pepper. Spoon into soup bowls and garnish
with cilantro.

Per serving: 201 calories (32 percent from protein, 50 percent from
carbohydrate, 18 percent from fat), 17 grams protein, 21 grams
carbohydrate, 4 grams fat, 25 milligrams cholesterol, 917 milligrams
sodium.

Exchanges: 1 One half vegetable, 1 bread, 2 meat, One half fat.

From the Oregonian's FOODday, 1/5/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini