Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 188.3
- Total Fat: 2.8 g
- Cholesterol: 65.3 mg
- Sodium: 599.1 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.7 g
- Protein: 25.3 g
View full nutritional breakdown of Haddock 'n Tomato Fish Chowder calories by ingredient
Haddock 'n Tomato Fish Chowder
Submitted by: BRRAYMONDAIntroduction
This delicious chowder is easy and quick to fix. I usually use haddock or striped bass in mine, but you can use any firm white fish--I have even made it with farm bred catfish! This delicious chowder is easy and quick to fix. I usually use haddock or striped bass in mine, but you can use any firm white fish--I have even made it with farm bred catfish!Number of Servings: 8
Ingredients
-
5 medium potatoes cut in small chunks
1c chopped celery
1c sliced carrots
3 slices bacon cut into small pieces
1 cup chopped onions
1 large can whole tomatoes(or diced)
1 can chicken broth (or chix boullion w/ water, or fish broth)
1 15oz can of corn drained
1.5 lbs.haddock (or other firm skinless white
fish like striped bass, farm-bred catfish, perch etc.)
2 T Old Bay Seasoning
Salt and Pepper if necessary
Directions
Boil the potato chunks, celery and carrots in a large saucepan until tender. While they are cooking fry the cut up bacon in a Dutch oven and brown. Add the onions and cook until tender. Add the large can of tomatoes, the chicken broth and the can of drained corn. Cook for about 5 minutes on medium low. Add Old Bay easonings. Drain the potatos and carrots and add to the tomatoe mixture. Bring to a boil and cook on medium for another 10 minutes. Add the chunks of fish and cook for an additional 5 - 10 minutes just until the fish is done. Do not overcook. The fish should be white all the way through, but not falling apart.. Add salt and pepper if desired.
Serve immediately. About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRRAYMONDA.
Serve immediately. About 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRRAYMONDA.
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