Fish Chowder
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1-onion1- whole celery heartfresh parsleypinch of pepper- or to taste.1 cup carrots- cubed1.5 cup of diced potatoe ( white)4- haddock fillets6 TBSP of butter6 Tbsp- Flour2 cups of skim milk2 cups of vegetable broth
Cook celery and onion, until tender in small saucepan, add fresh parsley and pepper. In a seperate pan cook carrots and potatoes until tender, set aside, use two cups of broth from vegetable. Boil haddock filets for about 10 minutes( do not overcook)set a side. In the soup pot that the haddock was cooked, melt 3 tbsp of butter, let melted butter run into 6 tbsp of flour (adjust for desired consistency), stir to make a paste. Add two cup of milk, and then 2 cups of vegetable broth. Add vegetables, haddock, and butter to soup base.
Serving Size: makes 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CPORTER14.
Serving Size: makes 12-1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CPORTER14.
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 6.4 g
- Cholesterol: 53.4 mg
- Sodium: 244.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 14.8 g
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