Southwestern Alaska Cod Chowder
Ingredients
3 slices bacon, cut into 1/4-inch pieces
3/4 C. chopped onion
1 clove garlic, minced
3/4 tsp. ground cumin
1/4 tsp. dried red pepper flakes
2 Tbsp. all purpose flour
29 oz. low sodium chicken broth
14-1/2 oz. whole peeled tomatoes
1/2 C. white wine
1/2 green bell pepper, seeded and chopped
1/2 small sweet potato, peeled and cut into 1/2-inch cubes
1/2 pound whitefish fillets (cod or pollock), cut into 2-inch chunks
3/4 C. frozen corn kernels
1-1/2 tsp. lime juice
pepper, to taste
chopped fresh cilantro
Cooking Instructions
Sauté bacon in a large saucepan over medium-high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes, or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly; gradually whisk in chicken broth. Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil. Reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn. Simmer 2 to 3 minutes, or until whitefish flakes with a fork. Season with lime juice and pepper. Spoon into soup bowls. Garnish with cilantro.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)