I am on an Island off the coast of Maine, caring for a small church and resting for a while before a big move to a new and happy life. As I age I am more and more sensitive to sugar – diabetes runs in the family. So I am aware that cooking with less sugars and starches has become needful.
One could, I suppose, moan and groan about such a change. And indeed some days I am tempted. But today I realized that by switching out one good thing (potatoes) for another new, good thing (parsnips and brussels sprouts) I can have a wonderful fish chowder with low carbs, low sugars and high flavor and goodness. One can do this with a soup, and one can do this with a whole life.
So, from a beautiful cottage on the ocean in Maine, here is an updated recipe for an old standby. God makes all things new. Even soups.
Charles’ Fish Chowder (The healthy, low carb version)
Add four medium parsnips, peeled, sliced and cubed into ¼ inch pieces along with 12 Brussels sprouts trimmed and cut into quarters
(Note: both the sprouts and the parsnips are used in place of the usual 6 medium red potatoes cubed in ½ inch pieces…or just use the potatoes) and cover the sautéed vegetables just barely with water, bring to a boil, and simmer, lidded for 15 minutes.
Place the 1/12 – 2 pounds of fresh haddock or other flakey white fish (cut and boned) on top of the boiling mixture, cover and simmer/poach for another 15 minutes or until the fish flakes but remains firm. Add up to a cup of water if needed.
Add 2 cans of evaporated milk and add some salt and pepper to taste. Stir gently so as not to mash the fish. Bring the soup back to a slight simmer but do not boil. Stir in tarragon or some other gentle herb such as dill or parsley for some color and added flavor.