Soup

Smoked fish and mussel chowder is for Soup.

Smoked fish and mussel chowder takes several minutes to prepare.

Smoked fish and mussel chowder takes several minutes to cook.

Smoked fish and mussel chowder makes 6 servings.

The ingredients for Smoked fish and mussel chowder are:

1 c diced carrot
1 lge diced onion
1 peeled and diced sweet potato par boiled for 5 minutes
1 c celery diced
1 clove garlic crushed
1 bayleaf
3 T white flour
2 med slices bacon, diced, fat removed
1 t margarine
1 t olive oil
squeeze of lemon juice
2 cups non fat milk
1 litre (4 cups) fish stock, mussel liquor or chicken stock or part water part stock
15 mussels in shell, steamed to open, sieve liquor (chop mussels into at least 3 pieces each)
120g surimi chopped
100g smoked fish in pieces
1/2 c canned whole kernel corn
2 heaped T chopped parsley
pepper to taste

Here is how you make Smoked fish and mussel chowder:

gently heat margarine & olive oil, add onions, garlic , bay leafand bacon, cook gently until clear (add a ladle of stock, if too dry). Add flour, remove from heat. Add heated milk, and mix, thoroughly, add stock or water, all vegetables. When sweet potato is tender, add the seafood and heat through, add more liquid if too thick, check seasoning. Add light cream /haf and half. Add fresh parley. Serving Size:?6 1 cup servings suitable as a meal

The nutritional information for Smoked fish and mussel chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 285.3

• Total Fat: 10.5 g
• Cholesterol: 52.0 mg
• Sodium: 316.1 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 2.6 g
• Protein: 21.3 g