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Picante Fish Chowder

  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Snipped fresh parsley 1 Teaspoon

In 6-quart Dutch oven or stockpot, cook bacon over medium heat until brown and crisp.
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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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 mg205.3%

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

Picante Fish Chowder Recipe