Fish Chowder

Fish Chowder
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ lb. halibut fillet, cut into chunks
  • 2 tbsp. vegetable broth
  • 1 cup chopped onion
  • 1½ cups chopped carrots
  • 1 cup chopped celery
  • 2 cups cubed, peeled potatoes
  • 1½ cups nonfat half-and-half
  • ½ tsp. dried dill
  • ½ tsp. dried thyme
  • ½ tsp. crushed bay leaf
  • 2½ cups water
  • Pepper to taste
  1. Spray large soup pot or Dutch oven with cooking spray.
  2. Pour vegetable broth into pot and heat over medium-high heat.
  3. Add onion and cook until softened, about 5 minutes.
  4. Add carrots, celery, potatoes, water, bay leaf, thyme and dill.
  5. Cover pot and cook over medium-low heat 15 to 20 minutes, until vegetables are tender.
  6. Add fish; simmer until fish is cooked through, 8 to 10 minutes.
  7. Gradually stir in half-and half; cook over medium heat, stirring frequently, but do not boil.
  8. Season with pepper.
  9. If not serving immediately, cool to room temperature, cover and refrigerate up to 3 days.
Nutrition Information
Calories: 221 Fat: 2.9g Carbohydrates: 20g Sodium: 117mg Fiber: 3g Protein: 27g Cholesterol: 37mg


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