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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Smoked Cod Chowder

Source: dLife

A creamy soup with the sharp flavor of smoked cod.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	242.9

Total Carbs	20.4 g

Dietary Fiber	1.2 g

Sugars	9.6 g

Total Fat	15.2 g

Saturated Fat	5.6 g

Unsaturated Fat	0.3 g

Potassium	153.6 mg

Protein	15.3 g

Sodium	618.4 mg

Dietary Exchanges 15.2 Fat, 0.2 Vegetables, 0.7 Milk, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

12.0
12 oz smoked cod fillets 1.0
1 each small onions 1.0
1 each bay leaves 0.5
0 1/2 tsp black peppercorns 3.75
3 3/4 cup lowfat milk 2.0
2 tsp cornstarch 2.0
2 tsp cold water 7.0
7 oz canned sweet yellow corn, drained 1.0
1 tbsp chopped parsley 6.0
6 piece sliced whole wheat bread

Directions

Skin the fish with a sharp knife and put it into a large pan with the onion, bay leaf, black peppercorns, and milk.
Bring to boil. Reduce heat and simmer for 12-15 minutes, or until fish is cooked.
Use a slotted spoon to lift out the fish and flake it into large chunks. Remove and discard the bay leaf and peppercorns.
Blend the cornstarch with water til it forms a smooth paste, and then add to pan. Bring to boil and simmer slightly til thickened.
Drain the corn and add to the pan together with the flaked fish and chopped fresh parsley.
Reheat the soup until piping hot, but do not boil.
Ladle into warm soup bowls and serve with crusty whole-wheat bread.