Spicy Tomato-Fish Chowder

Oxmoor House
Serve with corn sticks and fat-free marinated coleslaw.
7 servings (serving size: 1 cup)


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Cooking spray
1 (10-ounce) package frozen chopped onion, celery, and pepper seasoning blend
1 1/2 cups frozen cubed hash brown potatoes
1/2 teaspoon garlic powder
1 cup water
1/2 cup dry white wine
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 1/2 pounds grouper, skinned and cut into 1-inch pieces


1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add frozen seasoning blend, potatoes, and garlic powder; cook, stirring constantly, 5 minutes. Stir in water, wine, and tomatoes and green chiles. Bring to a boil. Cover, reduce heat, and simmer 8 minutes.

2. Add fish to potato mixture; cover and simmer 4 minutes or until fish flakes easily when tested with a fork.

Created date

April 2008

Nutritional Information

Calories 135
Caloriesfromfat 7 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.8 g
Carbohydrate 10.3 g
Fiber 0.1 g
Cholesterol 34 mg
Iron 0.0 mg
Sodium 237 mg
Calcium 0.0 mg