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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (430g) Recipe makes 4 servings |
||
| Calories 260 | ||
| Calories from Fat 79 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.8g | 13% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 766mg | 31% | |
| Potassium 1000mg | 28% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.6g | ||
| Protein 24.3g | 48% | |
Fish Chowder
By: Dreamgoddess
Sep 10, 1999
This is one of the recipes I adopted — it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil — I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
SERVES 4
Ingredients
- 1 lb cod fish fillet
- 2 tablespoons margarine or cooking oil
- 1 medium onion, sliced
- 1/2 cup celery, diced
- 2 cups raw potatoes, diced
- 1/2 cup carrot, sliced
- 2 cups boiling water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
Directions
1
Cut cod fillets into bite sized pieces.2
Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.3
Cover and simmer 10 to 15 minutes until vegetables are tender.4
Add fish and cook 10 minutes longer.5
Add milk.6
Reheat, but do not boil.7
Serves 4.8
Serve hot, with freshly baked home made bread or rolls and butter.
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Browse similar recipes by category
- Course > Soups > Chowders
- Main Ingredient > Seafood > Fish > Saltwater > Cod
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: TreeSquirrel
On Jul 1, 2009
I used salmon fillets and added garlic and frozen corn to this recipe. I also used a no-salt seasoning since I felt the soup lacked that 'little something.' These additions made a world of difference to me and I enjoyed the dish after this! Also, I added some flour to the milk before mixing together with the soup pot; this gave the soup a creamier texture. I'd make this recipe again!
From: Chef #1225874
On Apr 4, 2009
I made this for dinner tonight and it came out awesome! I did add flour though to make it more cream, but other than that it was perfect. Thanks for the recipe!! 
From: Mercy
On May 5, 2004
Simply scrumptious! No throwing this one back. Even my fish-hating husband agreed that this recipe is definitely a keeper!
From: 49erboy
On Feb 26, 2008
Pretty easy to make, and a good basic recipe. If you make it according to the directions, you will end up with a pretty bland meal. It also didn't have the thick consistency normally associated with 'Chowder'. I added flour for thickness, and spiced it up with a fair amount of garlic salt, as well as black pepper and crushed red pepper.
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