Light Albacore Chowder
Servings
4 Servings
Ingredients
- 1 1/3 pounds skinless Pacific albacore loin cuts or steaks
- 1 can 10-3/4 ounces vegetable broth, preferably low-sodium or salt-free style
- 1 cup diced new potatoes
- 1/4 teaspoon Dried thyme
- 1/2 teaspoon dried basil
- 1/2 cup each: chopped onions carrots and celery
- 1/2 cup frozen corn kernels
- 1/2 cup low-fat milk
- 2 tablespoons chopped parsley
Instructions
Preparation
- 1 Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside.2 In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2-3 minutes. 3 DO NOT OVERCOOK! Albacore should be pink in center when removed from heat. 4 Set albacore aside. Strain broth into large saucepan. Add potatoes and simmer until tender. 5 Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. 6 Return with remaining broth to pot. Add thyme, basil, and vegetables. 7 Simmer until vegetables are almost tender.8 Before serving, stir in albacore and milk and heat to serving temperature without boiling. 9 Sprinkle with parsley just before serving.
- Source: National Fisheries Institute
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