Veggie Fish Chowder
Recipe from Better Homes and Gardens

Seasoned mashed potatoes added to the broth mixture of this fish and vegetable chowder recipe makes it thick and delicious.


Veggie Fish Chowder

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Servings: Makes 4 servings.
Total Time: 20 mins
Related Categories: Fish Chowder, Low Calorie, Low Fat, Other Fish and Seafood, Quick and Easy
 
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Ingredients
  • 1  lb.
    firm-textured white fish, cut in 4 pieces
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  •  
    Freshly ground black pepper
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  • 2  medium
    carrots, thinly sliced
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  • 1  cup
    sugar snap peas, halved diagonally
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  • 1  Tbsp.
    olive oil
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  • 1  14-oz. can
    vegetable broth
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  • 2-1/4  cups
    water
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  • 1  4-oz. pkg. (or half a 7.2-oz. box. )
    butter-and-herb-flavored mashed potatoes
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  •  
    Shaved Parmesan cheese
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Directions
1.
Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.
2.
Add broth and water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes when tested with a fork.
3.
Place mashed potatoes in small bowl. Carefully remove 1-1/4 cups hot broth from Dutch oven; stir broth into potatoes (mixture will be thick).
4.
Divide mashed potato mixture among four bowls. Break fish in bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and pepper. Serve with Parmesan cheese. Makes 4 servings.
Nutrition information
Calories 264, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 49 mg, Sodium 1001 mg, Carbohydrate 27 g, Total Sugar 6 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 6%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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Hearty Fish Chowder

Thick and chunky, this fish soup recipe measures up to the finest chowders anywhere. If you prefer halibut or haddock, substitute either for the cod.

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