You are here

Low-Sodium New England Fish Chowder

admin's picture
  Defatted chicken stock/Low-sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Onion powder 1 Teaspoon
  Dried italian seasoning 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Skinless cod/Other mild fish fillets 10 Ounce, cut into 3/4 inch pieces
  Frozen hash brown potatoes with onions and peppers 2 Cup (32 tbs)
  Evaporated milk 12 Ounce (1 Can)
  Unbleached flour 2 Tablespoon

In a large saucepan, combine the stock or broth, onion powder, Italian seasoning and garlic powder.
Cover and bring to a boil over medium-high heat.
Add the fish and potatoes.
Return to a boil, then reduce the heat.
Cover and simmer for 3 to 4 minutes or until the fish flakes when tested with a fork and is opaque all the way through, stirring occasionally.
In a small bowl, stir together 1/4 cup of the milk and the flour.
Stir into the fish mixture.
Then stir in the remaining milk.
Cook and stir over medium heat until the mixture thickens and begins to gently boil.
Cook and stir for 1 minute more.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1213 Calories from Fat 246

% Daily Value*

Total Fat 28 g43%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 220.6 mg73.5%

Sodium 1802.7 mg75.1%

Total Carbohydrates 142 g47.5%

Dietary Fiber 12.5 g50%

Sugars 37 g

Protein 101 g202.5%

Vitamin A 18.4% Vitamin C 45.3%

Calcium 119.9% Iron 63.5%

*Based on a 2000 Calorie diet

Low-Sodium New England Fish Chowder Recipe