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Picante Fish Chowder Recipe
|Bacon slices||2 , cut into 1/2-inch pieces|
|Peeled cubed red potatoes||1 Cup (16 tbs), 1/2-inch cubes|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Finely chopped zucchini||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Frozen corn||1⁄2 Cup (8 tbs)|
|Yellow perch/Bass / fillets, 3 to 6 ounces each skin removed, cut into 1-inch pieces||1 1⁄2 Pound, skin removed, cut into 1-inch pieces|
|Water||2 Cup (32 tbs)|
|Canned whole tomatoes||14 1⁄2 Ounce, undrained and cut up (1 Can)|
|Picante sauce||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Snipped fresh parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 1176 Calories from Fat 98
% Daily Value*
Total Fat 11 g17%
Saturated Fat 2.3 g11.6%
Trans Fat 0 g
Cholesterol 615.8 mg
Sodium 2780.9 mg115.9%
Total Carbohydrates 119 g39.6%
Dietary Fiber 19 g76.1%
Sugars 23.2 g
Protein 150 g299.8%
Vitamin A 304% Vitamin C 167.9%
Calcium 80.8% Iron 85.2%
*Based on a 2000 Calorie diet
Add potatoes, onion, carrot, zucchini, celery and corn.
Cook over medium-high heat for 3 to 5 minutes, or until vegetables are tender-crisp, stirring constantly.
Add remaining ingredients, except parsley.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 30 to 45 minutes, or until potatoes are tender, stirring occasionally.
Sprinkle each serving evenly with parsley.