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Quick Fish Chowder

Microwaverina's picture
  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)
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  All purpose flour 2 Tablespoon
  Paprika 1 Teaspoon
  Butter/Margarine 2 Tablespoon

Thaw frozen fish fillets.
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.

Recipe Summary

Difficulty Level: 
Quick, Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

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 mg150.2%

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

Quick Fish Chowder Recipe