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Fish Chowder

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Ingredients
  Skim milk 2 Cup (32 tbs)
  Tomato 1 Large, seeded
  Potatoes 3 Medium, cubed
  Spanish onion 1 Large, chopped
  Haddock fillets 1 Pound, cut into bite-size pieces
  Corn 1 Cup (16 tbs)
  Thyme 1 Dash
  Marjoram 1 Dash
  Paprika 1 Dash (For Garnish)
  Minced fresh parsley 1 Teaspoon (For Garnish)
Directions

Place 1 cup of the milk in a blender with the tomato and process on low speed until smooth.
Place the blended mixture, the remaining milk, the potatoes, and onions in a large saucepan.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in the haddock, corn, thyme, and marjoram.
Return to a boil, then reduce heat and simmer for 5 minutes or until the fish is cooked through.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2202 Calories from Fat 667

% Daily Value*

Total Fat 73 g111.6%

Saturated Fat 17.9 g89.5%

Trans Fat 0 g

Cholesterol 148.8 mg49.6%

Sodium 2196.9 mg91.5%

Total Carbohydrates 314 g104.6%

Dietary Fiber 27.5 g110.1%

Sugars 60.4 g

Protein 93 g186.6%

Vitamin A 48.6% Vitamin C 267.7%

Calcium 83.9% Iron 76.5%

*Based on a 2000 Calorie diet

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Fish Chowder Recipe