Fish Chowder 2

Course : Chowders
Serves: 6
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Ingredients:

1 tablespoons margarine or butter
1 spray cooking spray
1 1/3 cups chopped onion
1 cup thinly sliced celery
2/3 cup diced carrot
2 tablespoons all-purpose flour
3 cups diced peeled red potato
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon coarsely ground pepper
28 1/2 ounces fat-free chicken broth
1 piece bayleaf
16 ounces frozen cod fillets -- thawed and drained
1 cup 1% low-fat milk
6 tablespoons chopped fresh parsley
 

Preparation / Directions:

1. Melt margarine over medium heat in a Dutch oven coated with cooking spray. Add onion, celery, and carrot; saute 5 minutes or until tender. Sprinkle flour over onion mixture; stir well. Add potato and next 5 ingredients (potato through bay leaf); bring to a boil, stirring occasionally. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. 2. Cut fish into 1-inch strips; add fish and milk to chowder. Cover and simmer 7 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. 3. Ladle chowder into bowls; sprinkle with parsley.

 

Nutritional Information:

1 FA, 1 FR/V, 1 B, 1 P/M, 30 C.


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