How to Make a Healthy Garden Fish Chowder (and it's okay for Diabetics, too!)
Now that the Fall season has arrived and its cooler weather is upon us, we often seem to turn to soups and chowders on cool, dreary days. Here is a recipe for a hearty and healthy Vegetable Fish Chowder for just such days. But you don't have to wait for a cool, dreary day. It's perfect for any day, even warm sunny ones!
VEGETABLE FISH CHOWDER
2 tbsp butter
1 med green bell pepper, chopped
1 cup thinly sliced celery
1/4 cup chopped green onion
1/8 tsp instant minced garlic
1 can (28-oz) diced tomatoes, do not drain
2 cups water
1 tsp instant chicken bouillon granules
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp dried dill weed
3 drops hot pepper sauce
1 cup frozen whole-kernel corn
1 lb fresh white fish fillets about a half inch thick, cut into chunks
In a 3-quart saucepan or a Dutch oven, melt the butter. Add the bell pepper, celery, green onion, and garlic to the butter. Cook the mixture over medium heat, while stirring, until the vegetables are tender. Add the tomatoes, water, chicken bouillon, salt, basil, dill, and hot pepper sauce. Heat the mixture to boiling then reduce the heat, cover and simmer for 15 minutes. Stir in the corn. Gently stir in the fish so as not to break fish chunks apart. Cook over medium heat for about 5 to 6 minutes or until the fish flakes easily when forked.
Yield: approximately 6 to 8 servings
Enjoy!
About the Author
For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
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