Bass Chowder - KNEP - Kentucky Nutrition Education Program

Recipes

Bass Chowder

Servings:12Serving Size:1 1/2 cups
Bass Chowder in a bowl with crackers

Ingredients:

  • 2 tablespoons olive oil 
  • 2 cups chopped onion 
  • 2 cups chopped onion 
  • 2 stalks celery, diced 
  • 5 cups low sodium chicken broth, divided 
  • 2 cups diced potatoes
  • 2 cups corn kernels, fresh or frozen 
  • 2 pounds bass, diced into 1-inch cubes 
  • 1/2 cup all-purpose flour 
  • 2 teaspoon Old Bay Seasoning, or to taste 
  • 1 teaspoon powdered garlic, or to taste
  • 1 teaspoon salt, or to taste
  • 1 teaspoon salt, or to taste
  • 2 can (12 fluid ounces each) evaporated milk 
  • 2 tablespoons lemon juice
  • 1/4 cup cooked crumbled bacon 

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
  3. Add olive oil to large stockpot over medium heat.
  4. Sauté onions, mushrooms, and celery in oil until tender.
  5. Add flour and stir to prevent sticking
  6. Add 5 cups chicken stock and potatoes.
  7. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
  8. Add corn and fish. Rewash hands after handling raw fish.
  9. Simmer for another 10 minutes.
  10. Season with Old Bay, garlic, salt, and pepper.
  11. Remove from heat and stir in evaporated milk.
  12. Portion into soup bowls and top with crumbled bacon.
  13. Refrigerate leftovers within 2 hours.
Source: Cook Wild Kentucky Project

260calories; 11g total fat; 4g saturated fat; 0g trans fat; 70mg cholesterol; 640mg sodium; 19g carbohydrate; 1g fiber; 8g sugars; 23g protein; 10% Daily Value of Vitamin D; 15% Daily Value of Calcium; 6% Daily Value of Iron; 15% Daily value of Potassium