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North Dakota Chowder
Sue Willson, Minot, ND

2 cups small pasta shells
3 slices bacon, cut into small bits
4-6 walleye fillets, cut into 1-inch chunks
1/2 small onion, chopped
7-ounce can crab meat, drained; save liquid
1/2 cup chicken broth or water
3 tablespoons flour
2 1/2 cups 2% milk
1 cup light cream
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

Cook pasta according to package directions until almost done.

In large saucepan, cook bacon until crisp, drain excess grease and set aside half of the bacon. Add fish and onion to pan. Sauté on medium heat until done but not brown. Add crab liquid and broth. Cover; simmer about 10 minutes. Stir in crab meat.

Dissolve flour in milk and cream. Stir mixture into chowder. Bring to a boil, stirring gently until thickened and bubbly. Cook 1-2 minutes more. Add pasta, Worcestershire sauce, salt and black pepper to taste; simmer about 5 minutes. When serving chowder, top with remaining bacon crisps.

Serves 6.

Tips: Ideal for fish pieces that are too small to use otherwise. Stir chowder gently to prevent crumbling of fish chunks. May substitute any type of fish.

Nutritional Information
Each serving provides approximately 406 calories, 27g protein, 35g carbohydrates, 17g fat, 1.4g fiber, 123mg cholesterol, 2mg iron, 481mg sodium.