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Southwestern Alaska Cod Chowder

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      Title: SOUTHWESTERN ALASKA COD CHOWDER
 Categories: Soups, Seafood, Diabetic, Ceideburg
      Yield: 4 Servings
 
           Stephen Ceideburg
      3 sl Bacon, cut into 1/4" pieces
    3/4 c  Chopped onion
      1    Clove garlic, minced
    3/4 ts Ground cumin
    1/4 ts Dried red pepper flakes
      2 tb 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 *
    1/2 sm Sweet potato **
    1/2 lb Whitefish fillets ***
    3/4 c  Frozen corn kernels
  1 1/2 ts Lime juice
           Pepper to taste
           Chopped fresh cilantro
 
  * seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod or
  pollock, cut into 2-inch chunks
  
  Saute bacon in a large saucepan over medium-high heat until crisp.
  Stir in onions, garlic, cumin and pepper flakes. Saute 5 minutes, or
  until onions are soft. Remove from heat and stir in flour. Cook 1
  minute, stirring constantly, then 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 and garnish with cilantro.
  
  Per serving: 201 calories (32 percent from protein, 50 percent from
  carbohydrate, 18 percent from fat), 17 grams protein, 21 grams
  carbohydrate, 4 grams fat, 25 milligrams cholesterol, 917 milligrams
  sodium.
  
  Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.
  
  From the Oregonian's FOODday, 1/5/93.
 
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