spring fish chowder


3 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.3
  • Total Fat: 9.6 g
  • Cholesterol: 73.2 mg
  • Sodium: 331.0 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 27.9 g

View full nutritional breakdown of spring fish chowder calories by ingredient


Introduction

modified from good housekeeping recipe - interesting calories a bit different especially on carbs which i didn't change much modified from good housekeeping recipe - interesting calories a bit different especially on carbs which i didn't change much
Number of Servings: 4

Ingredients

    olive oil spray
    3 medium carrots, cut into 1/2 inch slices
    2 stalks celery cut into 1/4 inch slices
    2 small onions, chopped
    3 medium red potatoes cut into 1 inch pieces
    1/4 tsp black pepper
    1/2 tsp dried thyme
    1/2 cup dry white wine
    1 bottle clam juice (8 oz)
    2 cups water
    1 lb. catfish, cut into 1 inch pieces
    1 cup frozen peas
    1/4 cup light evaporated milk

Directions

Spray 5 qt sauce pot with olive oil spray. heat over medium high heat. Add carrots, celery and onions; cook until lightly browned, about 6 minutes. Add potatoes, pepper and thyme and cook for 2 more minutes. Add wine, clam juice and water; heat to boiling; reduce heat and simmer 10 minutes. Add fish and peas - cook about 5 minutes more or until cooked through. Add evaporated milk and heat through. about 8 cups for 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CFMOSS.

Member Ratings For This Recipe


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    O.K.
    This recipe has a good nutrition profile, but was weak on taste. I did substitute vegetable stock for the wine, so it may be better with the white wine, but still a little lacking. I would have preferred a thicker, creamier sauce. - 12/6/09

    Reply from CFMOSS (12/9/09)
    for more taste add some salt (1/2 - 1 tsp) - i've been cutting salt because of blood pressure concerns and just using the residual salt in the clam broth, etc, but it definitely changes the character of the food to a lighter taste - a bit of a bummer but oh well.