Fish Chowder
- Number of Servings: 4
Ingredients
2 tbsp extra virgin olive oil1 cup chopped onion3 cups peeled and roughly chopped waxy or all‐purpose potatoes1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme2 cups fish or chicken stock Salt and freshly ground black pepper1 cup milk, 1 percent1 cup fat free half‐and‐half or more milk2 cups chunked fresh delicate white fish, like tilapia1 tablespoon butter (optional)Chopped fresh parsley leaves for garnish
Heat olive oil and cook the onion, potatoes, and thyme until the onion softens, 10 minutes. Add the stock and cook until the potatoes are tender, about 10 minutes. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
Sprinkle with some salt and pepper, then add the milk and cream. Add the fish and bring barely to a simmer over low heat, taking care not to let the soup boil. If you're using the butter, float it on top of the chowder; simmer for another 5 minutes or so, garnish and serve.
Serving Size: 4 4-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user RITAFLOREZ.
Sprinkle with some salt and pepper, then add the milk and cream. Add the fish and bring barely to a simmer over low heat, taking care not to let the soup boil. If you're using the butter, float it on top of the chowder; simmer for another 5 minutes or so, garnish and serve.
Serving Size: 4 4-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user RITAFLOREZ.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 13.6 g
- Cholesterol: 44.8 mg
- Sodium: 343.5 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 3.2 g
- Protein: 20.7 g
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