Snappy Red Chowder Recipe

Snappy Red Chowder Notes

This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print). She writes, "There are three really great things about this recipe. It is inexpensive, it doesn't take long to prepare (about 20 minutes to assemble plus 30-60 minutes to cook) and you can throw it all together at once and leave it to simmer. I use inexpensive fish. If the fish has that certain undesirable aroma, as cheap fish so often does, the acid in the tomatoes and the wine will kill any fishy smell or taste. If you don't want to add the wine, use water instead. The tomatoes will still do the job for you. The end result is very flavorul, a hearty chowder for a cold night that the kids will like too."

Ingredients

• 3/4 pound Alaskan pollock, cut into bite-sized pieces
• 1/2 cup onion, chopped
• 1/3 cup celery, chopped
• 2 cups unpeeled potatoes, chopped
• 2 5.5 ounce cans low sodium V8 vegetable juice
• 2 cups no salt stewed tomatoes
• 1 14 ounce can fat free, low sodium chicken broth
• 1 1/4 cups white wine
• 1 tablespoon dried parsley flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon lemon peel, grated
• 1/8 teaspoon hickory chardex (hickory smoke powder), optional
• 1 bay leaf

Serves / Yields

Makes Five 1 1/3 cup Servings

Preparation Instructions

Place all ingredients in a 4 quart sauce pan. Bring to a boil, reduce heat and simmer on low until vegetables are tender, about 30 minutes.

If desired, simmer longer, up to 1 1/2 hours, for a richer flavor. Simmering longer will of course reduce the yield. Remove bay leaf and serve with a salad and some nice crisp crusted chewy bread.

Helpful Hints

Hickory Chardex (Hickory Smoke Powder) is available from The Spice House. It imparts a nice smoky flavor without adding sodium and chemicals.

Credit

This recipe was provided by Treva Davis from Dousman.

Cuisines, Courses and Ingredients

• American, Fish, Soup

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