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Cook'n with Betty Crocker 
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Tarragon Fish Chowder |
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Serves: 2 Print this RecipePrep: 10 min Cook: 10 min Tarragon adds a mild hint of licorice to this comforting chowder. If you don't have any on hand, use parsley instead. 1/2 pound cod filets 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 carrots 3/4 teaspoon chopped fresh tarragon 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 1. 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. 2. Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk; heat through. 3. 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. table for 2 For a cozy winter meal in front of the fireplace, serve this rich chowder with a crisp tossed salad and crusty French bread. 1 Serving: Calories 335 (Calories from Fat 145); Fat 16g (Saturated 9g); Cholesterol 110mg; Sodium 960mg; Carbohydrate 17g (Dietary Fiber 1g); Protein 32g % Daily Value: Vitamin A 64%; Vitamin C 4%; Calcium 24%; Iron 6% Diet Exchanges: 3 1/2 Lean Meat, 2 Vegetable, 1/2 Skim Milk, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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