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Cheesy Fish Chowder Recipe
|Whole potatoes||3 Medium, peeled and cut up|
|Chopped onions||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter||100 Gram, made into liquid (1 Packet)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Low fat milk||3 Cup (48 tbs)|
|Low fat cheese||4 Ounce, cut up|
|Cod fillets/Flounder fillets||1 Pound, cut into small pieces|
|Chopped fresh parsley||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 2100 Calories from Fat 939
% Daily Value*
Total Fat 106 g163.6%
Saturated Fat 65.4 g327.2%
Trans Fat 0 g
Cholesterol 495.5 mg
Sodium 1347.2 mg56.1%
Total Carbohydrates 148 g49.3%
Dietary Fiber 14.8 g59.1%
Sugars 48.4 g
Protein 146 g292.1%
Vitamin A 119.5% Vitamin C 254.5%
Calcium 167.8% Iron 48.9%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce heat and simmer 15 minutes, or until potatoes are tender; do not drain.
In separate saucepan, heat milk with cheese over low heat about 10 minutes, stirring constantly until cheese has melted.
Do not boil.
Add fish to potato mixture and cook until tender, about 3 minutes.
Stir hot cheese mixture into soup and heat just until hot.
Sprinkle with parsley before serving.