Fishhook Chowder (modified)
- Number of Servings: 6
Ingredients
2 tbsp Canola Oil 1.25 cup, chopped Onions, raw 6 tsp Garlic 3 tsp Thyme, fresh 1 tsp Salt 1 tsp Pepper, black 6 tsp Lea & Perrins, Worcestershire Sauce 6 tsp Sriracha Hot Sauce (Rooster sauce) 1.666 cup Kroger lite coconut milk 4 cup Swanson cooking stock - Seafood 1.75 cup S&W white beans in light seasoning 16 oz fish, swai, Kroger, 40oz pack, 6x 6.6oz fillets (by LEATHERB) 4 tbsp Kirkland Crumbled Bacon Bits 1 serving Ancho Chili Powder (by SMARTIEBEE)
In a stockpot, sautee the onion in canola oil until just softened. Stir in the bacon crumbles, white beans, crushed garlic, thyme, ancho chili powder, salt, pepper, Worcestershire sauce, and Sriracha. Continue to cook a few minutes longer until well mixed.
In a separate pot, cook the swai fillet in canola oil until it is cooked through and flakes apart easily.
Add coconut milk and fish stock to the pot with the onion and seasonings, and bring the temperature up until it is nice and hot.
When serving, place a portion of cooked swai fillet in the bowl and cover with broth. Garnish with ancho chili powder and serve.
Serving Size: Makes six 12-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHA4LES.
In a separate pot, cook the swai fillet in canola oil until it is cooked through and flakes apart easily.
Add coconut milk and fish stock to the pot with the onion and seasonings, and bring the temperature up until it is nice and hot.
When serving, place a portion of cooked swai fillet in the bowl and cover with broth. Garnish with ancho chili powder and serve.
Serving Size: Makes six 12-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHA4LES.
Nutritional Info Amount Per Serving
- Calories: 321.5
- Total Fat: 17.1 g
- Cholesterol: 36.7 mg
- Sodium: 986.3 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.3 g
- Protein: 21.5 g
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