New England Fish Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 slice bacon1 cup diced onion1/2 cup diced celery1 qt. water1/4 cup dry sherry4 large potatoes, scrubbed, unpeeled, diced2 tsp Better Than Bouillon fish base1 lb fish, cut into bite sized pieces1 cup frozen corn kernels1 tsp. Lea and Perrins Worcestershire Sauce 1 13-oz can evaporated milk1/4 cup real half and half (NOT fat free!) (optional)Fresh ground black pepper
In large, heavy-bottomed pot, saute bacon on medium heat until crisp. Remove bacon, leaving the approximately 1 Tbl of grease in the pot; add onion and celery and saute on medium low until translucent, stirring frequently. Add water, sherry, potatoes, and fish base; bring to boil and simmer, stirring occasionally, until potatoes are almost cooked. Add fish and corn and simmer until fish is done. Blend Worcestershire with a little of the milk, add to soup with the rest of the milk, and heat through. Add pepper to taste. Slice the bacon crosswise into slivers and garnish each bowl with a few.
Serving Size: Makes four 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KLUTZY68.
Serving Size: Makes four 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KLUTZY68.
Nutritional Info Amount Per Serving
- Calories: 408.9
- Total Fat: 7.4 g
- Cholesterol: 64.4 mg
- Sodium: 408.6 mg
- Total Carbs: 56.0 g
- Dietary Fiber: 7.3 g
- Protein: 27.2 g
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