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New England Fish Chowder

Healthycooking's picture
Ingredients
  Potatoes 2 Cup (32 tbs), cubed
  Onions 1 1⁄2 Cup (24 tbs), cubed
  Salt 1 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄8 Teaspoon
  Water 2 Cup (32 tbs), boiling
  Haddock fillets 1 Pound, cut in 3/4-inch cubes (Fresh / Frozen)
  Skim milk/Evaporated skim milk - 12-ounce can 1 Cup (16 tbs), mixed with non fat dry milk
  Nonfat dry milk 1 Cup (16 tbs)
  Fresh parsley 1 Tablespoon, chopped (For Garnish)
  Paprika 1 Teaspoon (For Garnish)
Directions

MAKING
1) Cook the potatoes and onions in water to which seasonings are added, until just cooked through for about 10 minutes.
2) Now add fish and cook further for more 10 minutes.
3) Slowly fold in milk.
4) Reduce to a simmer and cook for 15 minutes longer, but do not boil.

SERVING
5) Ladle into a soup tureen or portioned in bowls, 6) Garnish with chopped parsley and scatter paprika on top before serving.
7) Serve hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 410 Calories from Fat 103

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 2.8 g14.1%

Trans Fat 0 g

Cholesterol 33.2 mg11.1%

Sodium 1021.3 mg42.6%

Total Carbohydrates 53 g17.8%

Dietary Fiber 2.9 g11.4%

Sugars 25 g

Protein 26 g51.7%

Vitamin A 13.1% Vitamin C 41.5%

Calcium 54.6% Iron 10.5%

*Based on a 2000 Calorie diet

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New England Fish Chowder Recipe