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New England Fish Chowder Recipe
|Fish fillets||1 Pound, frozen|
|Potatoes||4 Cup (64 tbs), cubed|
|Water||2 Cup (32 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Carrot||1⁄2 Cup (8 tbs), diced|
|Milk||2 Cup (32 tbs)|
|Evaporated milk||1 Ounce, can|
|All purpose flour||2 Tablespoon|
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
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.