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Fish Chowder

Tummy.Tucker's picture
  Onion 1 Medium, minced
  Diced celery 1⁄2 Cup (8 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Potatoes 3 Medium, peeled
  Prepared court bouillon 1 Cup (16 tbs)
  Non-fat dry milk 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Fish filet 1⁄2 Pound
  Bay leaf 1
  Kelp powder 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Cider vinegar 2 Tablespoon
  Snipped chives 1 Tablespoon

Using a large saucepan, saute onion, celery and carrot in butter for a few minutes.
Cube or grate potatoes and add to sauteed vegetables.
Stir in Bouillon and bring to a boil.
Simmer until vegetables are almost done.
Reconstitute milk with water and add to the soup.
Add fish, bay leaf and kelp powder and simmer for 20 to 30 minutes or until fish is tender.
Flake fish into bite-size pieces.
Season to taste with salt and pepper.
Add vinegar if using it.
Garnish with snipped chives before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1651 Calories from Fat 374

% Daily Value*

Total Fat 41 g63.4%

Saturated Fat 25.8 g129.1%

Trans Fat 0 g

Cholesterol 171.8 mg57.3%

Sodium 3447.1 mg143.6%

Total Carbohydrates 248 g82.6%

Dietary Fiber 24.1 g96.6%

Sugars 82.2 g

Protein 77 g153.4%

Vitamin A 279.7% Vitamin C 233.1%

Calcium 161.4% Iron 44.1%

*Based on a 2000 Calorie diet

Fish Chowder Recipe