Smoked haddock chowder
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 277.4
- Total Fat: 2.8 g
- Cholesterol: 80.3 mg
- Sodium: 202.6 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.6 g
- Protein: 31.7 g
View full nutritional breakdown of Smoked haddock chowder calories by ingredient
Introduction
A Chunky substantial Chowder, to warm you up on a chilly day.This can be spruced up for guests with a handful of prawns or crab meat or lobster and a swirl of cream.
Makes 8 lunch dishes or 12+ starters. A Chunky substantial Chowder, to warm you up on a chilly day.
This can be spruced up for guests with a handful of prawns or crab meat or lobster and a swirl of cream.
Makes 8 lunch dishes or 12+ starters.
Number of Servings: 8
Ingredients
-
Makes 8
Butter, salted, 1 tbsp
Onions, raw, 2 cup, chopped
Parsley, 2 tbsp
Potato, raw, 2 large (3" to 4-1/4" dia.)
Chili powder, 0.50 tsp
Fish bouillon cubes and granules, low sodium, dry, 3 teaspoon (or fish stock)
Milk, nonfat, 4 cup
Water, tap, 4 cup (8 fl oz)
Smoked Haddock (fish), 1 LB (Smoked cod could be used instead)
Cornstarch, 1 Tablespoon mixed with a little water
Peas, frozen, 1 cup
Directions
Make 8 large bowlfull's
Preparation...
Peel and dice potato's
Finely chop onions
Skin de-bone and cut the Smoked Haddock into bite size pieces.
Cooking.....
Saute onions in butter till soft.
Add diced potato's saute until starting to go golden in colour.
Add milk, water and Fish Boullion (or replace the water with fish stock,) Parsley and chilli.
Bring to the boil and simmer for 15 minutes.
Add the cornstarch and cook for 2 mins until thickened slightly.
Add the Smoked Fish and simmer for 5 mins or until the fish flakes easily.
Season to taste and Enjoy..
Number of Servings: 8
Recipe submitted by SparkPeople user DISCOVERLIFE.
Preparation...
Peel and dice potato's
Finely chop onions
Skin de-bone and cut the Smoked Haddock into bite size pieces.
Cooking.....
Saute onions in butter till soft.
Add diced potato's saute until starting to go golden in colour.
Add milk, water and Fish Boullion (or replace the water with fish stock,) Parsley and chilli.
Bring to the boil and simmer for 15 minutes.
Add the cornstarch and cook for 2 mins until thickened slightly.
Add the Smoked Fish and simmer for 5 mins or until the fish flakes easily.
Season to taste and Enjoy..
Number of Servings: 8
Recipe submitted by SparkPeople user DISCOVERLIFE.