New England Fish Chowder

We're always looking for quick-and-easy meals, and this warming chowder fits the bill. Just add bread and a salad. (From our November/December 1992 issue).


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 299
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 1.5 g
Monofat 2.7 g
Polyfat 2.1 g
Protein 29.6 g
Carbohydrate 28.3 g
Fiber 1.6 g
Cholesterol 53 mg
Iron 1.3 mg
Sodium 541 mg
Calcium 297 mg


2 tablespoons margarine
3 tablespoons shredded carrot
2 tablespoons diced celery
2 tablespoons minced fresh onion
2 tablespoons plus 1 teaspoon all-purpose flour
3 1/2 cups skim milk, divided
2 cups diced peeled baking potato
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound cod or other lean white fish fillets, cut into 1-inch pieces
Unsalted oyster crackers (optional)


Melt margarine in a saucepan over medium heat. Add carrot, celery, and onion; saute 2 minutes. Stir in flour; gradually add 2 1/2 cups milk, stirring constantly with a whisk. Add potato, salt, and pepper; bring to a boil. Reduce heat. Simmer, uncovered, 30 minutes; stir occasionally. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is done. Serve with oyster crackers, if desired.

April 1997
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