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Fish Chowder

Fondue.Chef's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Milk/2 cups milk and 1 cup half and half milk, half cream 3 Cup (48 tbs)
  Flour 2 Tablespoon
  Herbs blend 1⁄2 Teaspoon
  Diced cooked peeled potato 1 Cup (16 tbs)
  Flaked cooked fish 1 Cup (16 tbs) (Tuna Salmon Or Other Fish)
  Chopped parsley 1 Tablespoon

Melt butter or margarine in blazer pan of chafing dish over direct high flame.
Add onion and carrot and saute until onion is tender.
Add water, salt, and pepper.
Cover; cook until vegetables are tender, 10 to 15 minutes.
Combine 1/2 cup milk, flour, and fines herbes; stir in remaining milk.
Add to vegetables; cook, stirring constantly, until slightly thickened.
Add potato, if used, and fish; heat to serving temperature.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1436 Calories from Fat 726

% Daily Value*

Total Fat 82 g125.9%

Saturated Fat 41.8 g208.8%

Trans Fat 0 g

Cholesterol 295.6 mg98.5%

Sodium 3315.1 mg138.1%

Total Carbohydrates 121 g40.2%

Dietary Fiber 14.2 g56.7%

Sugars 45.1 g

Protein 63 g126.4%

Vitamin A 476.3% Vitamin C 77.6%

Calcium 97.7% Iron 98.8%

*Based on a 2000 Calorie diet

Fish Chowder Recipe