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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.4
  • Total Fat: 7.1 g
  • Cholesterol: 28.9 mg
  • Sodium: 455.2 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 23.4 g

View full nutritional breakdown of Fish & Soy Chowder calories by ingredient
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Fish & Soy Chowder

Submitted by: CSMNETC

Introduction

Entered primarily for calculations, though it turned out to be very tasty, and gave my day a good protein boost. Entered primarily for calculations, though it turned out to be very tasty, and gave my day a good protein boost.
Number of Servings: 4

Ingredients

    garlic, minced - about 1 tsp.
    Olive oil - about 2 tsp.
    Pacific Rockfish, 7 oz cooked/ skinned (leftover)
    Soybeans (yellow) - cooked, 0.5 cup (leftover)
    yellow onion, .25 cup (cooked - left over)
    Mushroom Sliced Baby Bella, 2 oz (leftover)
    Fresh Sweet Peas, 1 cup (leftover)
    Carrot, 1 7" long carrot, diced & cooked
    Organic Chicken Broth, 2 cups
    2% Evaporated Milk, 1.0 cup
    Quinoa, cooked, 0.67 cup (leftover)
    Bay leaves, 2
    Paprika/ parsley/ black pepper

Directions

Saute garlic in olive oil; add leftover onion & mushroom; cook until tender, adding broth as needed to prevent sticking. Add broth, other vegetables, quinoa and spices. Simmer over low-to-medium until all are very hot and tender. Stir in fish and evaporated milk; heat thoroughly without boiling. Should be about 4 cups, or about 4 servings.

Serving Size: Makes about 4 servings (1 cup)

Number of Servings: 4

Recipe submitted by SparkPeople user CSMNETC.






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