Fish Chowder Recipe

Fish Chowder picture

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient
Healthy

Ingredients

 Onion1 Medium, minced
 Diced celery1⁄2 Cup (8 tbs)
 Diced carrot1⁄2 Cup (8 tbs)
 Butter3 Tablespoon
 Potatoes3 Medium, peeled
 Prepared court bouillon1 Cup (16 tbs)
 Non-fat dry milk1⁄2 Cup (8 tbs)
 Water1 Cup (16 tbs)
 Fish filet1⁄2 Pound
 Bay leaf1
 Kelp powder1⁄4 Teaspoon
 Salt To Taste
 Pepper To Taste
 Cider vinegar2 Tablespoon
 Snipped chives1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1651 Calories from Fat 374

% Daily Value*

Total Fat 41 g63.4%

Saturated Fat 25.8 g129.1%

Trans Fat 0 g

Cholesterol 171.8 mg

Sodium 3447.1 mg143.6%

Total Carbohydrates 248 g82.6%

Dietary Fiber 24.1 g96.6%

Sugars 82.2 g

Protein 77 g153.4%

Vitamin A 279.7% Vitamin C 233.1%

Calcium 161.4% Iron 44.1%

*Based on a 2000 Calorie diet

Directions

Using a large saucepan, saute onion, celery and carrot in butter for a few minutes.
Cube or grate potatoes and add to sauteed vegetables.
Stir in Bouillon and bring to a boil.
Simmer until vegetables are almost done.
Reconstitute milk with water and add to the soup.
Add fish, bay leaf and kelp powder and simmer for 20 to 30 minutes or until fish is tender.
Flake fish into bite-size pieces.
Season to taste with salt and pepper.
Add vinegar if using it.
Garnish with snipped chives before serving.
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