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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.9
  • Total Fat: 1.3 g
  • Cholesterol: 38.5 mg
  • Sodium: 784.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.8 g

View full nutritional breakdown of New England Fish Chowder calories by ingredient
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New England Fish Chowder

Submitted by: FERNDANI

Introduction

1 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
4 c. fat-free reduced-sodium chicken broth
1 can petite diced no salt added tomatoes
1 med zucchini, diced
1/2 t. crushed dried thyme
1 T. cornstarch (for thickening)optional
fresh ground pepper
8 oz. fillet of sole, flounder or orange roughy,
cut into 1" pieces
1 T finely minced flat-leaf parsley for garnish, optional
1 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
4 c. fat-free reduced-sodium chicken broth
1 can petite diced no salt added tomatoes
1 med zucchini, diced
1/2 t. crushed dried thyme
1 T. cornstarch (for thickening)optional
fresh ground pepper
8 oz. fillet of sole, flounder or orange roughy,
cut into 1" pieces
1 T finely minced flat-leaf parsley for garnish, optional

Number of Servings: 4

Ingredients

    onion
    carrot
    celery
    fat-free reduced-sodium chicken broth
    petite diced no salt added tomatoes
    med zucchini, diced
    dried thyme
    cornstarch (for thickening)optional
    fresh ground pepper
    flounder
    flat-leaf parsley

Tips

Add a little water if there is not enough juice.
Thyme - 1/2 t., pepper 1/4 t., corn starch - 1 T
cut fish into 1" pieces, chop parsley, use broth or boullion cubes


Directions

In med pan, combine onion,carrot, celery and 1/2 of boullion. Bring to a boil and cook over med-high heat until onion is limp, about 5 min.

Add remaining broth, diced tomatoes, zucchini, potato and thyme. Lower the heat, cover and simmer until the vegetables are tender, about 15 min.

Dissolve cornstarch in about 1/4 c cool water then add to veg/broth mixture to thicken it.

Add fish. cover and simmer about 7 min till fish flakes. ladle into 2 bowls and sprinkle with parsley.

Serving Size: makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user FERNDANI.






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