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Fast Fish Chowder Recipe
|All purpose potatoes||2 Medium|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Scrod fillets/Other firm-fleshed white fish, such as cod, halibut or haddock||1⁄2 Pound|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 851 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 5.2 g25.8%
Trans Fat 0 g
Cholesterol 156 mg
Sodium 1537.9 mg64.1%
Total Carbohydrates 114 g38%
Dietary Fiber 15.9 g63.4%
Sugars 31.1 g
Protein 79 g158.8%
Vitamin A 419.6% Vitamin C 155.2%
Calcium 43.3% Iron 25.3%
*Based on a 2000 Calorie diet
2 In a large saucepan, bring the broth and water to a boil over medium-high heat.
3 Add the potatoes and onion, reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes, stirring occasionally.
4 Meanwhile, cut the fish into 3/4-inch cubes, removing any bones.
5 Increase the heat to medium-high and bring the liquid to a boil. Add the scrod, carrots, celery, salt and pepper.
6 Reduce the heat to medium-low, cover the pan and simmer until the fish flakes easily, 5 to 10 minutes.
7 Stir in the milk and cook until heated through, 1 to 2 minutes.