Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The great part about this chowder is that you can use any type of fish in the recipe. "My family eats a lot of fish, and I devised this chowder recipe to use with any leftovers. I serve it as a main course with salad and bread." -Claire Strom, Fargo, ND

Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

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  • Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.

Nutrition Facts

231 calories; calories from fat 8%; fat 2g; saturated fat 0.7g; mono fat 0.4g; poly fat 0.5g; protein 27.3g; carbohydrates 24.9g; fiber 1.1g; cholesterol 67mg; iron 2.3mg; sodium 525mg; calcium 234mg.
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