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Quick Fish Chowder Recipe
|Frozen fish fillets||16 Ounce (1 Package)|
|Frozen hash brown potatoes with onion and pepper||8 Ounce (2 Cups)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of shrimp soup||10 1⁄2 Ounce (1 Can)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|All purpose flour||2 Tablespoon|
Serving size: Complete recipe
Calories 1531 Calories from Fat 602
% Daily Value*
Total Fat 68 g104.3%
Saturated Fat 29.7 g148.3%
Trans Fat 0 g
Cholesterol 450.5 mg
Sodium 4667 mg194.5%
Total Carbohydrates 124 g41.5%
Dietary Fiber 12.9 g51.7%
Sugars 36.8 g
Protein 116 g231.1%
Vitamin A 95% Vitamin C 47.8%
Calcium 104% Iron 50.9%
*Based on a 2000 Calorie diet
Cut fish into bite-size pieces; set aside.
In a 2-quart casserole combine frozen hashed brown potatoes, water, and chopped onion.
Micro-cook, covered, till vegetables are tender, 6 to 7 minutes.
Do not drain.
Blend condensed cream of shrimp soup into vegetable mixture; stir in fish pieces, 2 cups of the milk, snipped parsley, salt, and crushed thyme.
Micro-cook, covered, till fish flakes easily with a fork, 6 to 8 minutes.
Stir remaining 3/4 cup milk into flour; stir into fish mixture.
Micro-cook, uncovered, till slightly thickened and bubbly, 6 to 8 minutes, stirring every 2 minutes.
Let stand 2 to 3 minutes before serving.
To serve, sprinkle each serving with a dash of paprika and dot with a little butter or margarine.