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Smoked Cod Chowder
Source: dLife

A creamy soup with the sharp flavor of smoked cod.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
, 1/2 Vegetables , 1 Milk , 1 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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12 oz  smoked cod fillets
1 each  small onions
1 each  bay leaves
0 1/2 tsp  black peppercorns
3 3/4 cup  lowfat milk
2 tsp  cornstarch
2 tsp  cold water
7 oz  canned sweet yellow corn, drained
1 tbsp  chopped parsley
6 piece  sliced whole wheat bread
  1. Skin the fish with a sharp knife and put it into a large pan with the onion, bay leaf, black peppercorns, and milk.
  2. Bring to boil. Reduce heat and simmer for 12-15 minutes, or until fish is cooked.
  3. Use a slotted spoon to lift out the fish and flake it into large chunks. Remove and discard the bay leaf and peppercorns.
  4. Blend the cornstarch with water til it forms a smooth paste, and then add to pan. Bring to boil and simmer slightly til thickened.
  5. Drain the corn and add to the pan together with the flaked fish and chopped fresh parsley.
  6. Reheat the soup until piping hot, but do not boil.
  7. Ladle into warm soup bowls and serve with crusty whole-wheat bread.

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