American · Dinner
New England Cod Chowder (Low-Calorie)
A single-serving New England-style chowder built on flaked cod, potato, sweetcorn and a splash of cream, thickened with cornstarch and finished with crisp bacon and chives. Cooking uses lean fish stock as the base liquid with cream reduced to a small finishing pour, keeping the dish's chowder identity while trimming its usual richness.
$6
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
381Calories
36.4gProtein
14.1gFat
28.1gCarbs
5.2gSugar
3.5gFiber
1052mgSodium
98mgChol
6.9gSat Fat
1210mgPotassium
102mgCalcium
2.2mgIron
2mcgVitamin B12
23mgVitamin C
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Chop the bacon into small pieces. Peel and dice the potato, onion, and celery. Mince the garlic and chop the chives.
2
Crisp
Cook the bacon in a small saucepan over medium heat for 4 minutes until the fat renders and edges brown; remove and set aside.
3
Sweat
Melt the butter into the bacon fat over medium heat, add the onion and celery, and cook for 3–4 minutes until the onion turns translucent.
4
Bloom
Stir the garlic into the pan and cook over medium heat for 30 seconds until fragrant but not browned.
5
Thicken
Sprinkle the cornstarch over the vegetables and stir constantly over medium heat for 1 minute until it coats the pan evenly.
6
Simmer
Pour the fish stock in slowly, whisking to dissolve any lumps, then bring to a gentle simmer over medium-low heat.
7
Cook
Add the potato and simmer over medium-low heat for 8–10 minutes until tender; stir in the sweetcorn and cream, then gently nestle the cod chunks into the liquid.
8
Finish
Simmer the cod over medium-low heat for 4–5 minutes until it turns opaque and flakes gently; season with salt and white pepper.
9
Plate
Ladle the chowder into a deep bowl, scatter the crisped bacon and chopped chives over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cod fillet
- 22 rasher smoked streaky bacon
- 22 small potato (approx 150g)
- 5 oz140g frozen sweetcorn
- 11 small white onion
- 11 celery stalk
- 2 clove2 clove garlic
- 1 1/2 cup360ml fish stock
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp fresh chives
- 1 tsp1 tsp unsalted butter
