Fish Chowder – lactose free

By Dale Saulnier

– See more at: http://www.eattobeat.org

Serves 4 – 6, as a main course

Ingredients:
1/2-1 Tbsp. olive oil
1/2 cup finely chopped onion
2 medium stalks celery, diced
1-2 cloves garlic minced
1 1/2 cups organic vegetable broth
2 cups lactose-free milk – Natrel 2% is what I use for this recipe
1 cup red potatoes, washed,unpeeled and diced
2 cups butternut squash and or carrots, peeled
1 bay leaf
1 lb. fish fillets (I prefer haddock) – you can add them whole and break them up as they cook
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 cup rice flour or potato flour
2-3 tbsp. lactose-free butter – earth balance makes a tasty product
Salt and freshly ground pepper
Paprika for garnish

Directions:
In a heavy, deep pan,such as a dutch oven, heat the oil over low-medium heat. Add the onion, celery and garlic into the oil and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add broth, potatoes, squash (carrots) and bay leaf. Bring to a boil over high heat, then immediately reduce heat to simmer. Partially cover with a lid and simmer about 15 minutes, or until vegetables are tender but not falling apart. With a slotted spoon, transfer squash and carrots to a food processor. Add a small amount of liquid from the pot. Purée until smooth. Transfer mixture back to the pot. Add thyme, marjoram, and fish. Simmer gently until seafood is just barely cooked through, being careful seafood does not overcook. Add 2 tbsp. lactose-free butter in small frying pan and melt. Add flour and stir until all flour is absorbed. Slowly add one cup of the lactose-free milk and stir until smooth. Allow to thicken and become creamy and add to large pot. Add remaining amount of milk and stir until heated through. Remove from the heat. Salt and pepper to taste. Remove the bay leaf. Garnish with a light sprinkling of paprika.

When my husband was diagnosed with cancer a year ago, our whole life was turned upside down. The first step for us was to start doing our homework in regards to diet and alternative cancer treatments. It was our determination to not rely solely on traditional western medicine to beat this. Cancer nutrition soon became my obsession. As the one who typically cooked the meals in our family, I took it upon myself to find all the cancer-fighting foods I could and somehow turn them into tasty meals. While my husband was going through chemo we remained totally gluten and lactose-free. Along with copious amounts of ginger and turmeric tea, we experimented with traditional meal choices to make his battle a bit easier to cope with. He went through all his chemo treatments with very little side effects and continues to enjoy quality of life. This recipe is based on the kind of chowder my mom used to make when I was a child. I avoided using cream and used lactose free alternatives and still managed to maintain the creamy texture and taste of east coast chowder. The squash and carrots is to add more taste and nutritional value to the meal.

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