Fish Chowder Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs) | |
| Thinly sliced onion | 1 Cup (16 tbs) | |
| Cubed potato | 1 Cup (16 tbs) | |
| Sliced carrot | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Frozen haddock | 1 Pound | |
| Milk | 3 Cup (48 tbs) | |
| Rosemary leaf | 1⁄2 Teaspoon | |
| Thyme leaf | 1⁄4 Teaspoon | |
| Light cream | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 291 Calories from Fat 162
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 11 g55.2%
Trans Fat 0 g
Cholesterol 96.9 mg32.3%
Sodium 585.8 mg24.4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 1.6 g6.4%
Sugars 6.3 g
Protein 15 g30.6%
Vitamin A 62.6% Vitamin C 14.6%
Calcium 13.4% Iron 3.2%
*Based on a 2000 Calorie diet
Directions
Cover; simmer for about 15 minutes or until carrot is almost tender.
Thaw haddock; cut into 1-inch cubes.
Add haddock, milk, herbs and remaining salt; heat to simmering.
Cook until haddock flakes easily.
Blend cream and flour together; add to chowder, heating thoroughly.
Chef
