Tarragon Fish Chowder Recipes

TARRAGON FISH CHOWDER

Tarragon Fish Chowder image

Looking for a rich soup on a winter night? Enjoy this comforting fish chowder made in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 2

Number Of Ingredients 11

Ingredients

1/2 pound cod or other lean fish fillets
1 1/2 cups chicken broth
1 small onion, chopped (1/4 cup)
1/4 cup sliced celery
1/4 cup shredded carrot
3/4 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1/8 teaspoon pepper
1 bay leaf
1 cup milk
1/2 cup sour cream
1 tablespoon all-purpose flour

Steps:

Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling; reduce heat.
Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk; heat through.
Mix sour cream and flour; stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat; remove bay leaf.

Nutrition Facts : Calories 335, Carbohydrate 17 g, Cholesterol 110 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 960 mg

NORTH PACIFIC CHOWDER

North Pacific Chowder image

This is so yummy and so fresh! Tender vegetables and tarragon add good flavor to this smooth fish soup. -Pam Woolgar, Qualicum Beach, British Columbia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

8 bacon strips
1 small onion, chopped
1 celery rib, chopped
1 carton (32 ounces) chicken broth
4 medium red potatoes, cubed
2 tablespoons all-purpose flour
1 pint half-and-half cream
1 pound halibut fillets, cubed
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
Tarragon sprigs, optional

Steps:

In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender., Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.

Nutrition Facts :

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