Crockpot Lady Fish Chowder
- Number of Servings: 8
Ingredients
--1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)--3 cups of chicken broth --9 baby potatoes (or 10. but not 11.)--1 cup frozen roasted corn--1/2 white onion--handful baby carrots--heart of celery--3-4 cloves of garlic--1/2 t black pepper--salt --2 cups frozen shrimp (to add later)--1 cup heavy whipping cream (replace with Nonfat evap milk) (to add later)
--chop up all the vegetables.
--cube the fish, it's okay if it's still frozen.
--dump everything except the cream and the shrimp into your stoneware insert
cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.
30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.
Serve with a bit of fresh parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user RHYTHMBEAR.
--cube the fish, it's okay if it's still frozen.
--dump everything except the cream and the shrimp into your stoneware insert
cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.
30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.
Serve with a bit of fresh parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user RHYTHMBEAR.
Nutritional Info Amount Per Serving
- Calories: 326.3
- Total Fat: 2.5 g
- Cholesterol: 142.6 mg
- Sodium: 797.4 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 5.7 g
- Protein: 33.9 g
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