Ingredients
- 1 Tablespoon Oil
- ⅔ cup Onion Diced
- 2 Potatoes Medium; peeled and diced
- 2 cups Broth Chicken or vegetable
- 2 pounds White Fish Fillets, skin removed
- 2 teaspoons Seasoning Your choice
- Salt To taste
- Ground Black Pepper To taste
- 3 cups Milk
Equipment
- Stovetop
- Large Pot
Instructions
- Heat oil in a large pot over medium heat. Sauté onion and potatoes for 10 minutes, stirring frequently.
- Add broth and lay fish on top of potatoes in pot. (Don't worry about cutting it up. It will flake apart when cooked).
- Add seasonings of your choice, along with salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through (about 10 minutes). Use a spatula to break the fish into chunks.
- Reduce the heat and add the milk. Heat through but don't boil.
Nutrition
Nutrition Facts
Fish Chowder
Amount per Serving
Calories
464
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
135
mg
45
%
Sodium
666
mg
29
%
Potassium
1478
mg
42
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
12
g
13
%
Protein
54
g
108
%
Vitamin A
591
IU
12
%
Vitamin C
23
mg
28
%
Calcium
306
mg
31
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broth, Chicken Broth, Fish, Fish Fillet, Fish Fillets, Gluten Free, Milk, Oil, Onion, Potato, Potatoes, Seasoning, Vegetable Broth, White Fish