Hearty Fish Chowder From Reynolds Wrap Recipes

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HEARTY FISH CHOWDER



Hearty Fish Chowder image

Simple throw-together dish using ingredients you probably already have on hand.

Provided by Lora

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 40m

Yield 8

Number Of Ingredients 9

¼ cup olive oil
1 large onion, chopped
2 cloves garlic, minced
¼ cup coarsely chopped fresh parsley
2 (29 ounce) cans tomato sauce
2 cups dry white wine
1 (10.5 ounce) can condensed chicken broth
2 teaspoons dried thyme
3 pounds cod fillets, cut into 2-inch chunks

Steps:

  • Heat olive oil over medium heat in a large soup pot; stir in onion, garlic, and parsley. Cook and stir until onion is softened, about 8 minutes; pour in tomato sauce, white wine, chicken broth, and thyme. Bring to a boil.
  • Reduce heat to medium-low and simmer for 15 minutes; gently stir in cod and simmer until fish is cooked through and flaky, another 10 to 15 minutes.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 15.1 g, Cholesterol 74 mg, Fat 8.5 g, Fiber 3.4 g, Protein 33.6 g, SaturatedFat 1.2 g, Sodium 1353.3 mg, Sugar 9.7 g

HEARTY FISH CHOWDER FROM REYNOLDS WRAP®



Hearty Fish Chowder from Reynolds Wrap® image

This creamy, hearty chowder is a hassle-free meal for a busy day ahead.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h20m

Yield 6

Number Of Ingredients 13

2 medium potatoes, chopped
1 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of celery soup
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen baby lima beans
1 ½ cups chicken broth
⅓ cup dry white wine or chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen cod or other whitefish fillets
1 (14.5 ounce) can stewed tomatoes, undrained
⅓ cup nonfat dry milk powder
1 Reynolds® Slow Cooker Liner

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  • Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  • Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
  • Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 46.3 g, Cholesterol 40.6 mg, Fat 3.5 g, Fiber 6.7 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 1022 mg, Sugar 10.9 g

HEARTY FISH CHOWDER



Hearty Fish Chowder image

This hearty soup is simple to assemble. Fresh fish and rich homemade stock are the secrets to success. This fish chowder recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1/4 pound salt pork, cut into 1/8-inch cubes
1 large onion, finely chopped
1 1/2 quarts Fish Stock for Hearty Fish Chowder
4 cups diced potatoes, cut into 1/4-inch cubes
2 bay leaves
1 pound bay scallops
1 pound shelled, deveined shrimp, fresh or frozen (30 count)
1 pound cod, cut into chunks
1 pound monkfish or other firm whitefish, cut into chunks
1 pint whipping cream
1/8 teaspoon cayenne pepper
Salt and white pepper, to taste

Steps:

  • Blanch the salt pork in boiling water for 10 minutes. Drain. In a heavy 4-quart casserole, cook the pork over low heat for 5 minutes. Add the onion and saute until soft. Add the fish stock and bay leaves and bring to a simmer. Combine the potatoes with the stock mixture and cook until the potatoes are barely done. Add the scallops, shrimp, and fish and simmer for 5 minutes. Heat the cream and add it to the soup. Season with cayenne, salt, and white pepper. Serve very hot.

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