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Veggie Fish Chowder

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

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3.0 by 4 people
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  • Makes: 4 servings
  • Start to Finish: 20 mins

Veggie Fish Chowder

Directions

  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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