Veggie Fish Chowder

Seasoned mashed potatoes added to the broth mixture of this fish and vegetable chowder recipe makes it thick and delicious.

3 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 20 mins
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Veggie Fish Chowder
pound firm-texture whitefish, cut into 4 pieces
Freshly ground black pepper
medium carrots, thinly sliced
cup sugar snap peas, halved diagonally
tablespoon olive oil
14 ounce can vegetable broth
2 1/4
cups water
4 ounce package butter-and-herb-flavor mashed potatoes (or half of a 7.2 ounce box butter-and-herb-flavor mashed potatoes)
Shaved Parmesan cheese
  1. Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.
  2. Add broth and the water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes easily when tested with a fork.
  3. Place dry mashed potatoes in a small bowl. Carefully remove 1-1/4 cups hot broth from the Dutch oven; stir broth into potatoes (mixture will be thick).
  4. Divide mashed potato mixture among four bowls. Break fish into bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and additional pepper. Top each serving with Parmesan cheese.
Nutrition Facts (Veggie Fish Chowder)
    Per serving:
  • 264 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 49 mg chol.,
  • 1001 mg sodium,
  • 27 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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