Light, Creamy, Dairy-Free Fish Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp olive oil1 onion, chopped1 clove garlic, chopped2 celery stalks, chopped, divided4 potatoes, divided1/4 cup white wine1 quart low-sodium chicken or fish stock, divided1 carrot1 pound lean, firm white fish, cut into 1 inch cubes
Warm olive oil in large pot; saute onion, garlic, and half the celery until onion is soft & translucent. Peel and chop 3 of the potatoes. Add potatoes, white wine, and 3 cups of stock to the pot; bring to a boil. Lower heat and simmer 7 - 10 minutes, or until potatoes are soft. Remove from heat; blend with immersion blender. Add remaining stock, if needed, to desired consistency. Return pot to stove and bring back to boil. Chop carrot and remaining potato; add to pot along with remaining chopped celery and simmer for 10 minutes. Add fish and simmer 5 minutes, or until fish is cooked through.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HELENTYR.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HELENTYR.
Nutritional Info Amount Per Serving
- Calories: 220.3
- Total Fat: 7.7 g
- Cholesterol: 62.4 mg
- Sodium: 715.3 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.5 g
- Protein: 29.1 g
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