New England Fish Chowder Recipe

Summary

Preparation Time5 MinCooking Time25 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Fish fillets1 Pound, frozen
 Butter1
 Potatoes4 Cup (64 tbs), cubed
 Water2 Cup (32 tbs)
 Onion1 Cup (16 tbs), chopped
 Carrot1⁄2 Cup (8 tbs), diced
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Milk2 Cup (32 tbs)
 Evaporated milk1 Ounce, can
 All purpose flour2 Tablespoon

Nutrition Facts

Serving size

Calories 615 Calories from Fat 264

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 17 g85.2%

Trans Fat 0 g

Cholesterol 149.1 mg

Sodium 670.2 mg27.9%

Total Carbohydrates 62 g20.6%

Dietary Fiber 6.6 g26.5%

Sugars 11 g

Protein 31 g61.2%

Vitamin A 70.3% Vitamin C 85.5%

Calcium 25.8% Iron 13.4%

*Based on a 2000 Calorie diet

Directions

Thaw frozen fish.
Dice fish and set aside.
In 4-quart Dutch oven combine potatoes, water, onion, carrot, salt, and pepper.
Cover and bring to boiling.
Reduce heat; simmer 10 minutes.
Stir in diced fish; cook, covered, 10 minutes more.
Stir 1 1/2 cups of the milk and the evaporated milk into fish mixture.
Blend remaining milk into flour; stir into fish mixture.
Cook and stir till thickened and bubbly.
Season to taste.
Serve in bowls; top with pats of margarine.
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