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Cod Chowder with Canadian Bacon

, ,

Kateryna Odyntsova

[donotprint]STRATEGY SESSION: With respect to strategy, the big challenge with a classic chowder is fat-- total and staurated-- and I've launched a 3-pronged attack on it here. First, olive oil replaces butter. Then, for smoky flavor,  Canadian bacon subs for the regular kind. And  for creaminess and body, I've used lite silken tofu instead of heavy cream. In terms of  glycemic index  and glycemic load, there are no problems with the carbs in this recipe. (The traditional potatoes are gone.) In fact, the fat content  and GL of this soup are so low that you could add a piece of crusty whole grain bread with butter (since there's none in the chowder) and still feel pretty good about yourself .    
In New England, bowls of chowdah bulge with butter and cream, and this Trufflehead version would be considered an outrage. Still, it’s a tasty stew full of tender cod, smoky bacon, and sweet onions. A secret ingredient (pureed silken tofu) adds body and creaminess, and a sprinkling of parsley gives it a bright, fresh finish. It really hits the spot on a blustery March day. Add a green salad with a tart vinaigrette and some whole grain bread and you’ve got a complete meal. Speaking of Trufflehead, I'd love to know what you think of our new e-book and animation. You'll find the e-book on our temporary landing page at www.Trufflehead.com (click under the  happy pot for the Meet Trufflehead pdf) and the animation at YouTube . Make sure your computer's volume is turned on![/donotprint]  

Cod Chowder with Canadian Bacon

  • ½ pound lite silken tofu (½ package), preferably Nasoya
  • 1 tablespoon extra virgin olive oil
  • 2½ ounces Canadian bacon, coarsely chopped
  • 1 Spanish onion, chopped (2 cups)
  • 3 cups bottled clam juice (3 bottles)
  • 1 cup low-sodium chicken broth
  • Freshly ground black pepper
  • 1 pound cod fillets, cut into 1-inch chunks
  • 2 tablespoons minced flat-leaf parsley (leaves from about ¼ medium bunch)
  1. Place the tofu in a blender and process until completely smooth. Set aside.
  2. Place a large soup pot or Dutch oven over medium heat. When hot, add the oil. When hot, add the bacon. Cook 4 minutes, stirring occasionally. Add the onion and cook, stirring occasionally, until tender, about 10 minutes.
  3. Add the clam juice and broth. Bring to a boil over high heat. Boil 10 minutes until reduced by ¼. Add black pepper to taste.
  4. Reduce heat to medium and add the cod. Bring to a simmer and cook, gently turning pieces once or twice, until just cooked through, 3 to 4 minutes. Remove from heat. Push the cod to one side (so you don’t break it up) and add tofu little by little, whisking to incorporate after each addition. Stir gently to blend with the cod. Sprinkle with parsley and serve immediately. 

Makes 4 servings

Per serving: 205 calories, 7 g total fat, 1 g saturated fat, 58 mg cholesterol, 7 g total carbohydrate, 2 g dietary fiber, 31 g protein, 580 mg sodium.  

Comments&Trackbacks

  • March 27 2011, 11:36 AM
    [email protected]

    I am doing a fish soup today… so great for this weather. My friend Luca swears by tofu in sauces… I used it in a dip and loved it… maybe it’s time to try it with chowder… normally so very rich… and honestly I like Canadian bacon better than the fatty US version… lots of flavor without the fat… great recipe… will check on Trufflehead next!

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