07-08-30_soupcuc.jpgMy thoughts on fish soup: it should be a thick, tasty, satisfying bowl of textural complexity, but easy to prepare. This is indeed what I achieved with “Fish and Corn Chowder,” from Express Lane Diabetic Cooking, by Robyn Webb (recipe below). This soup was easy and quick to cook. Dave and our toddler absolutely loved the smooth, rich broth and the sweet fish and corn.

Fish and Corn Chowder
Express Lane Diabetic Cooking by Robyn Webb
Makes 4 servings

1 Tbsp. olive oil
1 (10 oz.) package frozen corn
3/4 cup chopped carrot
3/4 cup chopped zucchini
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tsp. fresh marjoram
2 tsp. minced fresh dill
1/4 cup flour
1 lb. frozen cod or white fish, defrosted and cut into 2-inch cubes
1 (12 oz.) can evaporated fat-free milk
1 cup low-fat milk
2 cups water
Salt and fresh ground pepper to taste

In a large sauce pot over medium-high heat, heat the olive oil.

Add the corn and sauté for 5 minutes, until the corn is defrosted. Add the carrot, zucchini, celery, onion, and garlic and sauté for 5 minutes.

Add the marjoram and dill. Sauté for 2 minutes. Add the flour and stir to coat the vegetables. Add the fish, evaporated skim milk, low-fat milk, and water. Bring to a simmer. Simmer for 5 to 10 minutes until slightly thickened. Season with salt and pepper.

My fish was 1 lb. of tilapia. Frozen corn is thrilling. I used 1 carrot and 1/2 of a zucchini. I took some herbal liberties: instead of fresh, I used dried marjoram and dill; I sprinkled in a bit of fresh parsley. You’ll get great flavor with this soup, which is amazingly done cooking in less than 30 minutes.

I adjusted the yield for the “Tangy Cucumber and Avocado Salad,” from All Recipes, to make 4 servings, but this recipe gave me more like 8 servings. I’m so attracted to avocados -- I don’t need much coercing to try a recipe. The cucumbers in this salad should definitely be seeded. After marinating, there was nothing too dazzling about this salad. It was, in the end, just avocados and cucumbers.

RECIPES: enjoy the tasty/easy soup; the salad needs some more jazzy elements
PREP TIMES:
prep salad, then allow it to marinate while the soup cooks
TASTES:
sweet, rich, smooth soup; ho-hum salad

I’m now intrigued by a chicken stew. Next time, I want to cook “Authentic Thai Cashew Chicken,” from All Recipes. Come back to my site on Wednesday, November 28, to see my results.